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



  • 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

Do you know your wine personality? If your answer is no, take our quiz to find out which wines to pick up next and build your box!

Build my box