Venison with Red Slaw
Venison with Red Slaw

Ingredients

Method

  • 150g shredded red cabbage
  • 1 apple, diced
  • 1⁄2 red onion, finely chopped
  • 25g raisins, soaked for 10 minutes
  • 1⁄2 tsp capers, drained
  • 1.5 tbsp olive oil
  • 1⁄2 tbsp red wine vinegar
  • 2 x venison steaks
  • Knob of butter
  • 2 tbsp parsley, chopped
  • Salt and pepper
  • Preheat the oven to 200C. In a bowl, mix the cabbage, apples, onion, capers, and raisins. Mix together the oil and vinegar to make a vinaigrette, then add to the slaw, before seasoning and mixing to combine. Set aside.
  • Season the meat with salt, heat a dash of oil and the butter in a frying pan until foaming. Cook the venison until brown on both sides - a minute or two will do - then transfer to the oven for 4 minutes. Leave to rest, then serve with the parsley mixed into the slaw and the venison neatly sliced.
15 mins
2 serving
This recipe pairs perfectly with the Bellwether Wines 'Ant Series' Cabernet Sauvignon 2018 from Coonawarra, Australia.

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