Venison with Red Slaw

How to make Venison with Red Slaw.


  • 2 venison steaks
  • 150g shredded red cabbage
  • 1 apple, diced
  • 1⁄2 red onion, finely chopped
  • 25g raisins, soaked for 10 minutes
  • 1⁄2 tsp capers, drained
  • 1.5 tbsp olive oil
  • 1⁄2 tbsp red wine vinegar
  • Knob of butter
  • 2 tbsp parsley, chopped
  • Salt
  • Pepper


  1. Pre-heat the oven to 200C.
  2. In a bowl, mix the cabbage, apples, onion, capers and raisins.
  3. Mix together the oil and vinegar to make a vinaigrette, then add to the slaw, before seasoning and mixing to combine.
  4. Set aside.
  5. Season the meat with salt, heat a dash of oil and the butter in a frying pan until foaming.
  6. Cook the venison until brown on both sides – a minute or two will do – then transfer to the oven for 4 minutes.
  7. Leave to rest, then serve with the parsley mixed into the slaw and the venison neatly sliced.
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