Blackberry braised red cabbage with venison
- 1 tbsp butter
- 1 red onion, thinly sliced
- 1 small red cabbage (about 600g/1lb 5oz), cored and thinly sliced
- 5 tbsp balsamic vinegar
- 3 tbsp soft brown sugar
- 1 tsp mixed spice
- 2 tbsp redcurrant jelly
- 4 venison steaks (about 175g/6oz each)
- 175g blackberries
- 2 tbsp crème de mure or crème de cassis (optional)
- 1 tbsp oil
- mashed potato, to serve
- 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.
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