- ½ red cabbage
- 1 tsp sea salt + extra for seasoning
- A handful of dill
- 1 blood orange
- 8 juniper berries
- 2 tbsp red wine vinegar
- 2 tbsp cold water
- 3 parsnips
- 3 tsp olive oil
- Freshly ground pepper
- 2 tsp caraway seeds
- 2 venison minute steaks
Prep: 15 mins | Cook: 25 mins
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.