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Recipe Of The Week – Venison With Tangy Red Cabbage Coleslaw

The Healthy EmployeeRecipes of the week Recipe Of The Week – Venison With Tangy Red Cabbage Coleslaw

Recipe Of The Week – Venison With Tangy Red Cabbage Coleslaw

Venison is quite a rich meat so this is perfectly offset by the sweet and tangy red cabbage coleslaw. Enjoy as a special treat at the weekend.

Serves 2 


  • 150g red cabbage, finely or thickly shredded depending on your preference
  • 1 eating apple, peeled, cored and finely diced
  • ½ small red onion, finely chopped
  • 25g raisins, soaked in hot water for 10 mins
  • ½ tsp capers, drained and rinsed
  • 1½ tbsp olive oil, plus extra for frying
  • ½ tbsp red wine vinegar
  • 2 x 150g venison loins or steaks
  • 2 tbsp fresh parsley, chopped
  • freshly ground black pepper



  1. Preheat the oven to 200C/Gas 6.
  2. In a large bowl, combine the cabbage, apples, onion, raisins and capers.
  3. Mix together the oil and vinegar in a clean bowl and add to the slaw, reserving a little for serving. Season the slaw with freshly ground black pepper.
  4. Cover and leave to marinate for at least 10 minutes.
  5. Meanwhile, heat a splash of oil in a large frying pan. Cook the venison until brown on all sides. Transfer it to the oven for 4 minutes and then leave it to rest.
  6. To serve, mix the parsley into the slaw. Slice the venison. Spoon the slaw onto two plates and top with slices of venison. Finish by drizzling over the remaining vinaigrette.
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