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