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Home Recipes Venison steaks with winter slaw

Venison steaks with winter slaw

By The Recipes Team

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A good source of iron, low in fat and with a mild gamey flavour, venison is the perfect meat to enjoy during these health-conscious, post-Christmas months.

Venison steaks with winter slaw

Ready in: 30 minutes
Serves: 4

Ingredients

4x125g venison leg steaks
11⁄2 tbsp black peppercorns, crushed
2 tbsp olive oil
1 garlic clove, finely chopped
1 tsp ground cumin
1 small red onion, finely sliced
1 head fennel, halved, trimmed and finely sliced (fronds reserved and chopped)
200g Sweetheart cabbage (outer leaves removed), shredded
2 tbsp mayonnaise
1 tbsp Greek-style yogurt

Method 

1. Pat the steaks dry with kitchen paper. Spread out the peppercorns on a plate and press the steaks onto them to lightly coat both sides. Cover and chill until ready to use.
2. Heat 1 tsp of the oil in a small frying pan and add the garlic and cumin. Cook gently for 1-2 minutes, then remove from the heat and leave to cool.
3 Put the onion, fennel and cabbage in a large bowl. Spoon in the mayonnaise and yogurt, then drizzle over the garlic mixture. Season and scatter over the chopped fennel fronds. Mix well and set aside.
4 Heat the remaining oil in a large, non-stick frying pan and add the venison steaks. Cook over a medium-high heat for 3-5 minutes each side, depending on how you like them cooked, then remove from the heat and leave to rest for 2 minutes. Serve with the winter slaw and crusty bread.

Nutritional info
Per serving: 250 Calories, 15.3g Fat (2.9g Saturated), 0.23g Salt

Category Recipes, Posted 3:22 pm, 10 January 2012

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