Seared Venison with Sweet-and-Sour Cabbage and Stilton Sauce

Pan-seared venison loin served over tender simmered sweet-and-sour cabbage and finished with a rich, melted Stilton cream sauce.

Cook Time

20 mins

Produces

1 people

Allergies

Vegetarian

Vegan

Dairy Free

Gluten Free

Ingredients

BakingIngredients

3
tbsp

Demerara Sugar

CondimentsSauces

3
tbsp

White Wine Vinegar

Dairy

100
ml

Double Cream

25
g

Stilton Cheese

crumbled

Meat

85
g

Venison Loin

NutsSeeds

1
pinch

Salt

to taste

1
pinch

Black Pepper

freshly ground

OilsFats

15
ml

Olive Oil

Vegetables

0.5
head

Cabbage

shredded

Steps

Combine cabbage, vinegar, and sugar in a pan and simmer for 12-15 minutes until tender.
Season the venison with salt and pepper and rub with olive oil.
Sear the venison in a hot frying pan for 4-5 minutes, browning all sides.
Simmer the cream in a small pan for 4-5 minutes until reduced by one-third.
Stir the crumbled Stilton into the reduced cream until melted.
Slice the venison and serve over the cabbage with the sauce spooned around the edges.