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.
Venison with Tangy Red Cabbage Coleslaw
Ingredients
- 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
Steps
- Step 1
Preheat the oven to 200C/Gas 6.
- Step 2
In a large bowl, combine the cabbage, apples, onion, raisins and capers.
- Step 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.
- Step 4
Cover and leave to marinate for at least 10 minutes.
- Step 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.
- Step 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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By The Healthy Employee
- Servings: 2
- Meals or Courses: Mains
- Special Diet: Dairy FreeGluten free
- Seasons and Occasions: Father's Day
- Difficulty Level:
- Ratings:
- Created: December 15, 2015
