- 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
- 3 tbsp + 1 tsp cold water
- 2 tsp olive oil
- Sea salt and freshly ground pepper
- A couple of bowls
- Baking tray
- Frying pan
- Foil
- 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.