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