Venison with Red Slaw
Venison with Red Slaw



  • 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.

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