Pan-roasted venison with braised red cabbage
- November 2006
- Serves 4
- Takes about 1½ hours to make, plus overnight marinating
There’s a little bit of planning ahead with this recipe (the venison and cabbage need to marinate over night) but it’s utterly worth it. Serve Angela Hartnett’s wonderful pan-roasted venison dish, with braised red cabbage, at your next dinner party.
- 26.5g (12.4g saturated)
- 16.4g (12.9g sugar)
Step 3: For a stronger flavour, cook the cabbage up to 2 days ahead. Reheat with a dash of water to serve.
Step 4: To roast the venison, sear in a frying pan for 1-2 minutes each side, transfer to a roasting tin and roast at 220°C/fan200°C/gas 7 for 10-12 minutes.
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