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Venison Steaks with Red Cabbage and Potato Pancakes

Pan-seared venison steaks served with fluffy potato pancakes, crunchy pickled red cabbage, and a rich, spiced red wine clove sauce.

DinnerHigh ProteinGameVenisonPotato Pancakes
Estimated Nutrition
Calories
1062.5
kcal / serving
4250 kcal total
Carbs
67.1g
per serving
268.4 g total
Fat
52.6g
per serving
210.2 g total
Protein
71.4g
per serving
285.5 g total
Cook Time
30
minutes
Serves
4
people
Dietary
Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients
150
g
Demerara Sugar
for macerating cabbage
1
tsp
Baking Powder
CondimentsSauces
100
ml
Red Wine Vinegar
100
g
Redcurrant Jelly
Dairy
50
g
Butter
for cabbage
125
ml
Milk
2
piece
Eggs
free-range
50
g
Butter
for steaks
150
g
Crème Fraîche
to serve
Fruits
0.5
piece
Lemon
juice only
1
piece
Lime
juice only
GrainsCereals
75
g
Plain White Flour
Liquids
200
ml
Red Wine
500
ml
Beef Stock
Meat
4
piece
Venison T-Bone Steaks
approx 250g each
NutsSeeds
40
g
Sea Salt Flakes
for macerating cabbage
20
piece
Juniper Berries
crushed
4
piece
Cloves
whole
1
pinch
Salt
to taste
1
tsp
Sichuan Peppercorns
crushed
OilsFats
3
tbsp
Rapeseed Oil
for pancakes
4
tbsp
Rapeseed Oil
for steaks
Vegetables
0.5
piece
Red Cabbage
shredded
250
g
Mashed Potato
cold and dry

Method

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