Venison With Red Cabbage Slaw
This vibrant and flavorful dish combines tender venison with a delightful red cabbage slaw featuring apples, red onion, and raisins. A zesty vinaigrette ties the slaw together, adding a burst of freshness to complement the rich venison. Perfect for a special dinner or a gourmet lunch, this recipe celebrates the beauty of contrasting flavors and textures.
— Constant Cookbook
Ingredients
- 300g/10½oz red cabbage
- 2 red apples
- 1 small red onion
- 50g/1¾oz raisins
- 1 tsp capers
- 100ml/3½fl oz olive oil
- 25ml/1fl oz red wine vinegar
- 2 x 150g/5½oz venison
- 50g/1¾oz unsalted butter
- 2 tbsp chopped fresh parsley
- salt and freshly ground black pepper
Instructions
- Preheat the oven to 200C/180C Fan/Gas 6.
- In a large bowl, mix together the cabbage, apples, onion, raisins and capers.
- Mix the oil and vinegar in a clean bowl to make a vinaigrette. Add to the slaw, reserving a little vinaigrette for serving. Season the slaw with salt and pepper, cover and leave to marinate for at least 10 minutes.
- Meanwhile, season the venison with salt. Heat a dash of oil and the butter in a large frying pan until foaming. Cook the venison until brown on all sides. Transfer it to the oven for 4 minutes, then leave it to rest.
- To serve, mix the parsley into the slaw. Slice the venison. Spoon the slaw onto two plates and top with slices of venison. Finish with the remaining vinaigrette.
Cook Time
10M
Prep Time
PT30M
Yield
Serves 2
Nutrition
- Calories: 598kcal
- Carbohydrate Content: 42g
- Fat Content: 30g
- Fiber Content: 7.5g
- Protein Content: 37g
- Saturated Fat Content: 7g
- Sugar Content: 40g
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