Venison Steaks with Red Cabbage Slaw
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Venison Steaks with Red Cabbage Slaw

Venison Steaks with Red Cabbage Slaw

Ingredients

Method

  • 150g shredded red cabbage
  • 1 peeled and diced apple
  • ½ red onion, finely chopped
  • 25g soaked raisins
  • ½ tsp capers
  • 1.5 tbsp olive oil
  • ½ tbsp red wine vinegar
  • 2 x 150g venison steaks
  • 2 tbsp chopped parsley
  • Knob of butter
  • Preheat the oven to 200C. Mix the cabbage, onion, apple, raisins and capers in a bowl with the oil and vinegar, then season well and leave to sit for 10 mins.
  • Meanwhile, season the meat and fry in the butter and a dash of oil until browned on both sides, then transfer the pan to the oven and cook for 4 mins. Leave to rest for 5 mins, then slice and serve with the slaw and some chopped parsley.
10 mins
2 serving

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