Seared venison slices with sprout & apple slaw on a plate

Seared venison with sprout & apple slaw

By Rosie Birkett
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Prep: 15 mins Cook: 25 mins Plus 2 hrs marinating

Easy

Serves 4 - 6

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

Nutrition and extra info

  • Gluten-free

Nutrition: Per serving (4)

  • kcal254
  • fat11g
  • saturates2g
  • carbs9g
  • sugars8g
  • fibre5g
  • protein26g
  • salt0.3g
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Ingredients

  • 400g venison loin
    Venison

    Venison

    ven-ee-sun

    The term venison was originally used to describe the meat of any furred game, but in Britain it…

For the marinade

  • 2 tbsp rapeseed oil
    Rapeseed oil

    Rapeseed oil

    If you want a light alternative to other cooking oils, rapeseed is a great choice and has…

  • 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
    Brussels sprouts

    Brussels sprouts

    bruss-ell spr-ow-t

    The quintessential Christmas dinner veg, Brussels sprouts are throught to have been cultivated…

  • ½ orange, juiced and zested
    Orange

    Orange

    or-ange

    One of the best-known citrus fruits, oranges aren't necessarily orange - some varieties are…

  • 1 tbsp rapeseed oil, plus extra for frying
    Rapeseed oil

    Rapeseed oil

    If you want a light alternative to other cooking oils, rapeseed is a great choice and has…

  • 1 green apple
    Apples

    Apple

    ap-pel

    Grown in temperate regions, apples are one of the most widely cultivated tree fruits. There are…

  • bunch of parsley, finely chopped
    Parsley

    Parsley

    par-slee

    One of the most ubiquitous herbs in British cookery, parsley is also popular in European and…

  • ½ pomegranate, seeds only
    Pomegranate

    Pomegranate

    pom-ee-gran-at

    Now mainly grown in America, Spain, the Middle East and India, pomegranates originated in the…

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

Method

  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.

  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.

  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.

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