Venison with red cabbage slaw
This crunchy, sour-sweet slaw is a perfect match for simply cooked, richly-flavoured venison loin.
Each serving provides 598kcal, 37g protein, 42g carbohydrate (of which 40g sugars), 30g fat (of which 7g saturates), 7.5g fibre and 0.3g salt.
Ingredients
- 150²µ/5½´Ç³ú red cabbage, shredded
- 1 eating apple, peeled, cored and finely diced
- ½ small red onion, finely chopped
- 25g/1oz raisins, soaked in hot water for 10 minutes
- ½ tsp capers, drained and rinsed
- 1½ tbsp olive oil, plus extra for frying
- ½ tbsp red wine vinegar
- 2 x 150²µ/5½´Ç³ú venison loins or steaks
- knob of unsalted butter
- 2 tbsp chopped fresh parsley
- salt and freshly ground black pepper
Method
Preheat the oven to 200C/180C Fan/Gas 6.
In a large bowl, mix together the cabbage, apples, onion, raisins and capers.
Mix the oil and vinegar in a clean bowl to make a vinaigrette. Add to the slaw, reserving a little vinaigrette for serving. Season the slaw with salt and pepper, cover and leave to marinate for at least 10 minutes.
Meanwhile, season the venison with salt. Heat a dash of oil and the butter in a large frying pan until foaming. Cook the venison until brown on all sides. Transfer it to the oven for 4 minutes, then leave it to rest.
To serve, mix the parsley into the slaw. Slice the venison. Spoon the slaw onto two plates and top with slices of venison. Finish with the remaining vinaigrette.