Chargrilled venison recipe

The deer season ends on February 1st and we decide to share this recipe from our cookbook before the end of the season.
Venison is a low-fat meat with lots of flavour, and it’s full of protein.
It makes a great seasonal alternative to fillet of beef.

chargrilled venison

with red cabbage, prunes and roasted figs

What you need2 figs150ml red wine vinegar

1 tsp icing sugar

50g brown sugar

100ml crème de cassis

150g red cabbage,

finely shredded

50g dried prunes

1 cinnamon stick

olive or sunflower oil,

for cooking venison

2 x 180g pavés of

venison loin

Serves 2

A note for the cook

If you don’t have a

griddle pan a heavy duty

oven-proof pan will do.

‘Bleeding’ the cabbage

(leaving it to steep in

the vinegar) prior to

cooking helps preserve

its vibrant colour.

What to do

Split the figs into 4. Place on a baking tray, drizzle with a little of the vinegar and lightly dust with icing sugar. Cook for 15-20 minutes at 50°C, or as low as your oven will go.

Set aside and keep warm until ready to serve.

Meanwhile, place the brown sugar and crème de cassis in a pot and heat gently. In a bowl, combine the red cabbage with the remaining vinegar and leave to stand for 5-10 minutes.

Add to the pot together with the prunes and cinnamon stick. Turn up the heat slightly.

Stir well, cover and cook for 20-25 minutes, stirring every 2-3 minutes. When cooked, strain over another pot, reserving the liquid. Set the cabbage aside and cover with cling film to keep warm. Reduce the strained liquid over a gentle heat to make the sauce.

Preheat the oven to 180°C. Heat a griddle pan until smoking. Oil the venison very lightly and sear on each side to get a chargrilled effect. Place on a roasting tray in the oven for 4-5 minutes for medium-rare. If you prefer, leave in the oven for longer. Remove the venison from the oven and slice neatly.

To serve, divide the cabbage between 2 serving plates, place the venison on top,

coat with the sauce and arrange the figs as desired.

A wine that works Domaine Le Sang des Cailloux, a Vacqueyras from the southern Rhône is exceptional value and competes nicely with the best of Châteauneuf-du-Papes.
It has a Provençal nose of herbs and garrigue; black fruits, pepper and roasted herbs on the palate. Rich, rewarding and lovely with this dish.


%d bloggers like this: