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Seared venison with sprout & apple slaw

Seared venison slices with sprout & apple slaw on a plate

Seared venison with sprout & apple slaw

Name: Seared venison with sprout & apple slaw
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 6
Ingredients: 400g venison loin; 2 tbsp rapeseed oil; 1 tbsp Worcestershire sauce; 2 juniper berries crushed; 2 rosemary sprigs leaves picked and chopped; ½ tsp fino or balsamic vinegar; 200g brussels sprouts finely shredded; ½ orange juiced and zested; 1 tbsp rapeseed oil plus extra for frying; 1 green apple; bunch of parsley finely chopped; ½ pomegranate seeds only; crème fraîche mixed with horseradish and 1 tbsp pumpkin seeds, toasted (optional), to serve

Rosie Birkett

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Serves 4 - 6

Easy

Prep: 15 mins

Cook: 25 mins

Plus 2 hrs marinating

A star rating of 5 out of 5.5 ratingsRate

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Christmas is the perfect excuse to cook venison. Serve with sprout and apple slaw as a dinner party starter or festive light lunch to treat your guests

Gluten-free

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Ingredients

Nutrition

Units:

MetricUS

400g venison

loin

For the marinade

2 tbsp rapeseed oil
1 tbsp Worcestershire sauce
2 juniper berries

crushed
2 rosemary sprigs

leaves picked and chopped
½ tsp fino

or balsamic vinegar

For the slaw

200g brussels sprouts

finely shredded
½ orange

juiced and zested
1 tbsp rapeseed oil

plus extra for frying
1 green apple
bunch of parsley

finely chopped
½ pomegranate

seeds only
crème fraîche

mixed with horseradish and 1 tbsp pumpkin seeds, toasted (optional), to serve

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Nutrition: Per serving (4)

kcal254
fat11g
saturates2g
carbs9g
sugars8g
fibre5g
protein26g
salt0.3g

Method

step 1

Mix the marinade ingredients together and marinate the venison for a couple of hours in the fridge. Heat oven to 200C/180C fan/gas 6.
step 2

For the slaw, put the sprouts in a bowl and pour over the orange juice. Season with salt and drizzle over some rapeseed oil. Using your hands, scrunch the sprouts in the dressing for a few minutes to tenderise them. Grate in the apple, allowing the juice to also dress the sprouts, then toss with the remaining ingredients. Check for seasoning and add more rapeseed oil if you think it needs it. It wants to be perfectly dressed, rather than greasy.
step 3

Heat a little rapeseed oil in a heavy-bottomed skillet or frying pan until smoking hot, then add the venison and cook for 2-3 mins until a caramelised crust has formed on the underside. Flip it over and cook for another couple of mins, making sure it's sealed all over. Place on a baking sheet and put in the oven for 5-6 mins, depending on how rare you like it. Remove from the oven and allow to rest for at least 5 mins, then slice. Spread some crème fraîche and horseradish over each plate and top with then venison. Serve the slaw on the side and scatter over the seeds, if you like.

Recipe from Good Food magazine, November 2017

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