2 x 200g pieces of Island lamb chump
4 x 100g pieces of Dougarie Estate venison loin
4 x Arran Butcher wild boar sausages
2 loins of rabbit wrapped in parma ham
300g cooked & warmed garlic mashed potato
200g shredded & blanched savoy cabbage
2 medium sized carrots, cooked in seasoned water
50g cooked haricot beans
Salt & pepper
200ml veal jus
Season & seal off the lamb & venison in a pan until golden brown, add boar sausages & rabbit loins, place in an oven at 190oC for 5 minutes. Remove venison & rabbit, keep warm, continue to cook the lamb & sausages for a further 5 minutes, remove from oven & allow to rest
Spoon the warm mashed potato onto 4 plates, arrange the meats, cabbage & carrot on.
Add the haricot beans & chopped parsley to the warmed veal jus & spoon a little on each dish.