Remove the venison from the fridge and pat dry with a clean cloth to remove any moisture then place a frying pan on the stove to heat. Once hot add the 2 tbsp veg oil. A minute later add the seasoned portions of venison. Colour on all sides, turning the meat with tongs and cook to a core temperature of 42C (use a digital thermometer), to ensure the venison is nice and pink. If this isn’t to your taste simply cook for longer. Remove from the pan once cooked and allow to rest.
Heat a frying pan with the veg oil or beef dripping then add the pancetta lardons. Once golden brown remove from the pan, turn it down then add the onion and garlic and cook for 8-10 minutes. Turn up the heat slightly then add the rolled oats and pinhead oatmeal. Once they have absorbed all the fat allow them to fry till golden brown. Return the bacon to the pan, sprinkle in the chopped thyme and remove from the heat. This is your skirlie.
Meanwhile warm the 2 lots of double cream in two separate pans, once hot add the mashed potato to one pan and the shredded cabbage to the other. Ensure both are hot then add the mash to the skirlie mix. Season with freshly ground black pepper. Boil the creamed cabbage until reduced by two thirds. Season. To serve, spoon the skirlie mash onto the plate beside the creamed cabbage. Slice the venison in two and place on top of the cabbage then finish with warmed gravy.