Name: Blackberry braised red cabbage with venison
Prep time: 15 min
Cook time: 1 h 10 min
Total time: 1 h 25 min
Yield: 4
Cuisine: British
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 blackberry; 2 tbsp crème de mure or crème de cassis (optional); 1 tbsp oil; mashed potato to serve

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Blackberry braised red cabbage with venison

Blackberry braised red cabbage with venison

Good Food team

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Serves 4

More effort

Prep: 15 mins

Cook: 1 hr and 10 mins

A star rating of 4.8 out of 5.6 ratingsRate

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

Freezable (Freeze cabbage only)

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Ingredients

Nutrition

Units:

MetricUS

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 blackberry
2 tbsp crème de mure or crème de cassis

(optional)
1 tbsp oil
mashed potato

to serve

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Nutrition: per serving

kcal385

low
fat9g
saturates4g
carbs34g
sugars32g
fibre7g
protein42g
salt0.4g

low

Method

step 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.
step 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.
step 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.

Recipe from Good Food magazine, September 2012

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A star rating of 4.8 out of 5.6 ratings

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