Preheat the oven to 180°C.
Peel the swede and use a 5cm cutter to extract four discs.
Fry swede discs in butter and oil until golden, then flip.
Add 568ml chicken stock and bake for 30 minutes until tender.
Drain the cooked swede and keep it warm.
Increase oven temperature to 200°C for the venison.
Trim the venison racks and fry trimmings in a saucepan until browned.
Add vegetables, sage stalks, and 568ml stock to the trimmings and simmer for 30 minutes.
Brown venison racks in a roasting tin and oven-sear for five minutes.
Reduce oven to 180°C, add butter and sage leaves, and roast for 10 minutes.
Remove venison from the tin and let it rest in a warm place.
Reduce red wine and juniper berries in the roasting tin by half.
Combine with trimmed stock and jelly, reduce by two-thirds, and strain.
Boil shredded cabbage for two minutes then refresh in ice water.
Drain and thoroughly dry the cabbage.
Toss cabbage with garlic, ginger, chilli, and vinegar in hot oil.
Season cabbage and stir in remaining butter and parsley.
Serve venison with a swede disc and pickled cabbage, topped with sauce.