Wild Venison Steaks with Pear & Beetroot Slaw
Clock Image
Prep: 20 mins
Cook: 20 mins
Rich, seasonal game balances beautifully with organic earthy beets, bitter cabbage and sweet pear in this warming autumn dish.
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311 kcal
(per portion)
Ingredients you'll need
Recipe Ingredients Image
  • 1 beetroot
  • 1 red onion
  • A handful of flat leaf parsley, leaves only
  • 1 green cabbage
  • 1 tbsp red wine vinegar
  • A 250g pack of venison minute steaks (may contain lead shot)
  • 1 pear
From your kitchen
  • 3 tbsp + 1 tsp cold water
  • 2 tsp olive oil
  • Sea salt and freshly ground pepper
You'll need
  • A couple of bowls
  • Baking tray
  • Frying pan
  • Foil
Step by step this way
  • 1.

    Top, tail and peel the beetroot. Slice into thin batons or coarsely grate. Peel and finely slice the onion. Chop half of the parsley leaves. Stir all three together in a bowl. Put to one side.

  • 2.

    Heat your grill to high. Slice the cabbage into thin steaks. Grill on a baking tray for 5 mins each side till starting to char. Let them cool for a few mins, then finely shred them. Add to the beetroot.

  • 3.

    Whisk 1 tbsp vinegar with 1 tsp water and 1 tsp olive oil in a small bowl. Season well. Pour into the beetroot slaw and toss together to coat.

  • 4.

    Heat a frying pan till smoking hot. Rub the venison steaks with 1 tsp oil and some salt and pepper. Fry for 2-3 mins on each side for pink middles, a little longer for medium or if the steaks are very thick.

  • 5.

    Remove the venison from the pan. Loosely wrap in foil and leave to rest for 5 mins.

  • 6.

    Slice the pear into wedges. Put the venison pan on a medium-low heat. Add the pear and 3?tbsp water. Fry for 4-5 mins, turning occasionally and adding water if the pan dries out.

  • 7.

    Slice the venison steaks. Serve with the pear and beetroot slaw. Roughly chop the remaining parsley leaves and scatter over the top to finish them.

  • Tip

    Packs a punch
    Iron-rich venison is leaner than beef and beetroot is full of antioxidants. Raw beetroot imparts more of the vitamins and minerals that would be lost if cooked.