- 1 tbsp butter
Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…
- 1 red onion, thinly sliced
- 1 small red cabbage (about 600g/1lb 5oz), cored and thinly sliced
A favourite winter vegetable served hot with roasted game birds but equally good as a colourful…
- 5 tbsp balsamic vinegar
True Balsamic vinegar is an artisan product from Modena, in Emilia Romagna, Italy, and is made…
- 3 tbsp soft brown sugar
- 1 tsp mixed spice
- 2 tbsp redcurrant jelly
- 4 venison steaks (about 175g/6oz each)
The term venison was originally used to describe the meat of any furred game, but in Britain it…
- 175g blackberry
A purply black-coloured berry comprising many individual seed-containing fruits surrounding a…
- 2 tbsp crème de mure or crème de cassis (optional)
- 1 tbsp oil
- mashed potato, to serve
The world's favourite root vegetable, the potato comes in innumerable varieties. A member of…
Melt the butter in a large saucepan, add the onion and cook slowly for 10 mins until really soft. Add the cabbage, vinegar, sugar, mixed spice and half the jelly along with 100ml water, then season. Bring to the boil, stir, then cover with a lid. Cook for 40 mins over a medium-low heat. Meanwhile, remove the venison from the fridge to come to room temperature.
Add the blackberries and crème de mure or crème de cassis, if using, to the cabbage mixture. Continue cooking, uncovered, for 5-10 mins until the liquid has evaporated and the blackberries have broken down slightly.
Heat a frying pan until hot. Rub the venison steaks with the oil, then season. Cook in the hot pan for 4-5 mins on each side, depending on thickness, for medium-rare. In the final 1 min of cooking, add the remaining jelly to the pan and spoon it over the steaks as it melts. Remove the steaks from the pan and leave to rest. Serve the cabbage and venison with mashed potato.