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.

Main Course High Protein Gluten Free Gourmet Venison

Estimated Nutrition

Calories

842.5

kcal / serving

842.5 kcal total

Carbs

42.4g

per serving

42.4 g total

Fat

61.2g

per serving

61.2 g total

Protein

30.5g

per serving

30.5 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients

tbsp

Demerara Sugar

CondimentsSauces

tbsp

White Wine Vinegar

Dairy

100

Double Cream

Stilton Cheese

crumbled

Meat

Venison Loin

NutsSeeds

pinch

Salt

to taste

pinch

Black Pepper

freshly ground

OilsFats

Olive Oil

Vegetables

0.5

head

Cabbage

shredded

Method

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.