Blackberry braised red cabbage with venison

Blackberry braised red cabbage with venison

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(4 ratings)

Prep: 15 mins Cook: 1 hr, 10 mins

More effort

Serves 4
Red cabbage dotted with berries perfectly cuts through game meat - serve with buttery mashed potatoes

Nutrition and extra info

  • Freeze cabbage only

Nutrition: per serving

  • kcal385
  • fat9g
  • saturates4g
  • carbs34g
  • sugars32g
  • fibre7g
  • protein42g
  • salt0.4g
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  • 1 tbsp butter



    Butter is a dairy product made from separating whole milk or cream into fat and…

  • 1 red onion, thinly sliced
  • 1 small red cabbage (about 600g/1lb 5oz), cored and thinly sliced
    Red cabbage on a plate

    Red cabbage

    red cab-idge

    A favourite winter vegetable served hot with roasted game birds but equally good as a colourful…

  • 5 tbsp balsamic vinegar
    Balsamic vinegar

    Balsamic vinegar

    bal-sam-ick vin-ee-gah

    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…


  1. 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.

  2. 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.

  3. 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.

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Comments, questions and tips

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24th Nov, 2018
This is a family favourite from the 8 yr old to the 89 year old. We make our own creme de mure and love it in this. I made this for dinner this evening using blackberries we froze from the glut picked this summer and managed to reduced venison steaks. Lovely
11th Mar, 2016
Good recipe, very tasty and will make again. When it says cook for 40 minutes, keep an eye on the fluid absorption rate. It might only need 30 minutes. Otherwise the bottom of the red cabbage mixture will caramelise - not a disaster but will detract from the dish. I reckon frozen blackberries that have thawed a bit might reduce better than fresh blackberries too.
24th Mar, 2015
The cabbage/blackberry aspect is the most time consuming for obvious reasons but well worth the wait and would be a great accompaniment to a number of game/red meat dishes. Works perfectly with venison.
2nd Oct, 2013
Just made the cabbage part of this recipe and it was divine. Perfectly spiced and went beautifully with the venison stew (also on here) and the Greek lamb, and the honey glazed chicken... (We made a lot!)
13th Feb, 2013
Made this for Hogmanay dinner, delicious! Making it again tomorrow for valentines as we froze half the cabbage mix.
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