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