Blackberry Braised Red Cabbage With Venison

Red cabbage dotted with berries perfectly cuts through game meat - serve with buttery mashed potatoes

• Cooking Time Prep 15 mins
  Cook 1 hr, 10 mins
• Skill Level Moderately easy
• Servings Serves 4

Nutrition per serving

• Kcalories

  385

• Protein

  42g

• Carbs

  34g

• Fat

  9g

• Saturates

  4g

• Fibre

  7g

• Sugar

  32g

• Salt

  0.4g

Ingredients

• 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

Directions

1. 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.
2. 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.
3. 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.

Categories: All Christmas, Fruit, Seasonal