Venison with Red Cabbage Slaw

Richly flavoured venison steaks served with a crunchy, sour-sweet red cabbage, apple, and raisin slaw marinated in red wine vinaigrette.

Healthy High Protein Venison Winter Slaw

Estimated Nutrition

Calories

598

kcal / serving

1196 kcal total

Carbs

42g

per serving

84 g total

Fat

30g

per serving

60 g total

Protein

37g

per serving

74 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

CondimentsSauces

0.5

tsp

Capers

drained and rinsed

0.5

tbsp

Red Wine Vinegar

Dairy

Unsalted Butter

knob of butter

Fruits

piece

Eating Apple

peeled, cored and finely diced

Raisins

soaked in hot water for 10 minutes

Meat

300

Venison Loin

two 150g steaks

NutsSeeds

tbsp

Parsley

chopped fresh

tip

Salt

to taste

tip

Black Pepper

freshly ground, to taste

OilsFats

1.5

tbsp

Olive Oil

plus extra for frying

Vegetables

150

Red Cabbage

shredded

0.5

piece

Red Onion

finely chopped

Method

Preheat the oven to 200°C.

Mix the cabbage, apples, onion, raisins, and capers in a large bowl.

Combine oil and vinegar to create a vinaigrette.

Toss the slaw with most of the vinaigrette and season with salt and pepper.

Let the slaw marinate for at least 10 minutes.

Season the venison with salt and brown on all sides in a hot pan with oil and butter.

Transfer venison to the oven for 4 minutes then let it rest.

Stir parsley into the slaw and slice the meat.

Plate the slaw topped with venison and the remaining vinaigrette.