Preheat the oven to 150°C.
Brown the seasoned venison in olive oil in batches using a frying pan.
Fry shallots, bacon, carrots, and garlic in butter and oil in a lidded casserole dish.
Return venison to the dish, add wine and port, and reduce by half.
Stir in stock, spices, and jelly, then bake covered for 1.5 to 2 hours.
Fry butternut squash in butter for 15 minutes, add cream, and blend until smooth.
Simmer crèm de cassis, red wine, zest, and thyme until reduced by three-quarters.
Fry cabbage in oil for 2 minutes, add vinegar, and move to a clean pan.
Fry red onions for 10 minutes, mix with cabbage and cassis reduction, then bake for 1 hour.
Strain the casserole liquid onto the meat and boil until reduced by half.
Serve the venison with the squash mash and braised cabbage.