Venison with Red Slaw
Back home
1 min read

Venison with Red Slaw

Venison with Red Slaw

Ingredients

Method

  • 150g shredded red cabbage
  • 1 apple, peeled and diced
  • 1⁄2 red onion, chopped
  • 25g raisins
  • 1⁄2 tsp capers
  • 1.5 tbsp olive oil
  • 1⁄2 tbsp red wine vinegar
  • 2 x venison steaks (you can use beef, too)
  • Knob of butter
  • 2 tbsp chopped parsley
  • Salt and pepper
  • Preheat your oven to 200C. Start by making your slaw, and mix together the cabbage, onion, apple, raisins, and capers. Combine the oil and vinegar in a separate bowl, then toss into the slaw, and season with salt and pepper. Leave to marinate for 10 minutes.
  • Season the venison with salt. Heat up a splash of oil and butter in a large pan, until foaming. Cook the venison until browned all over, then transfer to the oven for 4 minutes before leaving to rest. Serve by mixing the parsley into the slaw, slicing the meat, and serving together on a plate. Delicious!
25 mins
2 serving
This recipe pairs perfectly with the Yelland & Papps 'Second Take' Shiraz 2019 from Barossa Valley, Australia.

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