Ingredients

• 150g/5½oz red cabbage
• shredded
• 1 eating apple
• peeled
• cored and finely diced
• ½ small red onion
• finely chopped
• 25g/1oz raisins
• soaked in hot water for 10 minutes
• ½ tsp capers
• drained and rinsed
• 1½ tbsp olive oil
• plus extra for frying
• ½ tbsp red wine vinegar
• 2 x 150g/5½oz venison loins or steaks
• knob of unsalted butter
• 2 tbsp chopped fresh parsley
• salt and freshly ground black pepper

Directions

• Preheat the oven to 200C/180C Fan/Gas 6.
• In a large bowl
• mix together the cabbage
• apples
• onion
• raisins and capers.
• Mix the oil and vinegar in a clean bowl to make a vinaigrette. Add to the slaw
• reserving a little vinaigrette for serving. Season the slaw with salt and pepper
• cover and leave to marinate for at least 10 minutes.
• Meanwhile
• season the venison with salt. Heat a dash of oil and the butter in a large frying pan until foaming. Cook the venison until brown on all sides. Transfer it to the oven for 4 minutes
• then leave it to rest.
• To serve
• mix the parsley into the slaw. Slice the venison. Spoon the slaw onto two plates and top with slices of venison. Finish with the remaining vinaigrette.