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Ingredients
Method
- 150g shredded red cabbage
- 1 apple, cored, peeled, and diced
- 1⁄2 red onion, finely chopped
- 25g soaked raisins
- 1⁄2 tsp capers
- 1 1⁄2 tsp olive oil
- 1⁄2 tbsp red wine vinegar
- 2 x 150g venison steaks
- Knob of butter
- 25g chopped parsley
- Salt and pepper
- Preheat the oven to 200C, and prep the slaw by mixing the cabbage, apple, onion, capers, and raisins in a bowl. In a separate small bowl, mix the oil and vinegar, then toss into your cabbage mix and leave to marinate for at least 10 minutes.
- Season your venison steaks with salt, and heat the knob of butter in your frying pan. Brown the venison on both sides, then transfer to the oven for 4 minutes. Remove, and allow to rest for 5 minutes. To serve, mix the parsley into the slaw, slice the venison steaks, and serve with the meat on top of your cabbage.
20 mins
2 serving
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