- 150g/5½oz red cabbage, shredded
- 1 eating apple, peeled, cored and finely diced
- ½ small red onion, finely chopped
- 25g/1oz raisins, soaked in hot water for 10 minutes
- ½ tsp capers, drained and rinsed
- 1½ tbsp olive oil, plus extra for frying
- ½ tbsp red wine vinegar
- 2 x 150g/5½oz venison loins or steaks
- knob of unsalted butter
- 2 tbsp chopped fresh parsley
- salt and freshly ground black pepper
- Preheat the oven to 200C/180C Fan/Gas 6.
- In a large bowl, mix together the cabbage, apples, onion, raisins and capers.
- Mix the oil and vinegar in a clean bowl to make a vinaigrette. Add to the slaw, reserving a little vinaigrette for serving. Season the slaw with salt and pepper, cover and leave to marinate for at least 10 minutes.
- Meanwhile, season the venison with salt. Heat a dash of oil and the butter in a large frying pan until foaming. Cook the venison until brown on all sides. Transfer it to the oven for 4 minutes, then leave it to rest.
- To serve, mix the parsley into the slaw. Slice the venison. Spoon the slaw onto two plates and top with slices of venison. Finish with the remaining vinaigrette.