- 1.
Heat your oven to 200°C/Fan 180°C/Gas 6. Slice the cabbage half as finely as possible. Put in a bowl. Add 1 tsp salt and scrunch together with your hands. Pick the leaves from the dill sprigs and set aside for later. Finely chop the stalks and add to the bowl.
- 2.
Halve the orange and squeeze the juice into a small pan. Add the juniper berries. Pour in 2 tbsp red wine vinegar and 2 tbsp water. Place over a medium heat and bring to the boil. Pour over the cabbage. Toss together and leave to pickle.
- 3.
Trim and peel your parsnips. Cut into quarters lengthways. Lay on a baking tray and drizzle with 1 tsp oil. Season with salt and pepper and toss to coat in the oil. Roast for 25 mins till tender and a little charred.
- 4.
Meanwhile, tip 2 tsp caraway seeds into a pestle and mortar. Crush them slightly to release their flavour. If you don’t have a pestle and mortar, tip them into a bowl and use the bottom of a jar to crush them till they smell fragrant.
- 5.
Place the venison steaks on a plate. Rub 1 tsp oil into each steak, then rub in the crushed caraway seeds with a pinch of salt and pepper.
- 6.
Warm a frying pan over a high heat. When it’s smoking hot, add the venison steaks. Fry for 3-4 mins on each side. Cook for another 2 mins if your steaks are quite thick or if you prefer them more well cooked. Pop on a warm plate, loosely cover with foil and rest for 2 mins.
- 7.
Serve the venison steaks with the roast parsnips and pickled cabbage, garnished with the dill leaves.