Reduce sugar and vinegar in a saucepan to a golden syrup before adding blackcurrants to cook until broken down.
Simmer honey, red wine vinegar, and 450ml water until reduced by two-thirds for the honey glaze.
Peel and cut all root vegetables into uniform chunks and briefly blanch carrots and swede.
Simmer duck fat with lemon thyme, garlic, and rosemary wrapped in muslin, then season with salt and pepper.
Cook vegetables in the seasoned duck fat for 10-15 minutes until tender yet firm, then drain and cool.
Fry the mixed vegetables in a non-stick pan until golden and glaze with the honey reduction.
Infuse 150ml boiling water with salt, thyme, and pepper, then emulsify with cream, butter, oil, and lemon juice.
Mix garlic, parsley, and softened butter, then toss blanched cabbage in the melted mixture.
Toast and grind peppercorns and juniper berries, dust onto the venison, then sear rare and rest.
Serve carved venison with glazed vegetables and cabbage, drizzled with butter emulsion and blackcurrant gastrique.