Red cabbage and venison both work brilliantly with sweet, tart flavours and in this recipe, both ingredients are cooked slowly in a sweet sauce made with blueberries, redcurrant jam and orange zest until tender and delicious. Serve with crusty bread to mop up all the juices.
- 4 x 125g venison steaks
- 500g red cabbage
- 1 red onion
- 150g blueberries
- 2 tbsp. butter
- 1 tbsp. oil
- 2 tbsp. redcurrant jam
- 2 tbsp. brown sugar
- 150ml beef stock
- 4 tbsp. port or red wine
- Zest and juice of 1 small orange
Finely shred the cabbage and remove the core. Thinly slice the red onion into half moons.
Preheat oven to 170C. Season the venison steaks. Heat oil in a frying pan and add the venison steaks. Sear until browned on all sides.
In a casserole pot, layer up the cabbage, venison steaks, red onion and blueberries. Melt the butter in a pan and add the redcurrant jam, brown sugar, beef stock, orange juice and zest and port and stir until the sugar and jam dissolve. Pour over the ingredients in the casserole pot, cover and cook in the oven for up to 3 hours or until the venison and cabbage are tender.