- 500g potatoes
- 2 beetroot
- 2 shallots
- A handful of flat leaf parsley
- ½ green cabbage
- 1 tbsp red wine vinegar
- 250g venison minute steaks (may contain lead shot)
- 2 pears
- Sea salt
- Freshly ground pepper
- 1 tbsp + 3 tsp olive oil
Prep: 20 mins | Cook: 45 mins
1. Fill a pan with boiling water. Add a pinch of salt and bring back to the boil. Scrub the potatoes and chop into bite-size pieces. Add to the pan and simmer for 15 mins or till tender when pressed with a fork. Drain well and leave to sit in the colander.
2. While the potatoes cook, top, tail and peel the beetroot. Slice into thin batons or coarsely grate them. Peel and finely slice the shallots. Chop half of the parsley leaves. Stir the beetroot, onion and chopped parsley together in a bowl. Set aside.
3. Heat your grill to high. Slice the cabbage into thin wedges. Pop on a baking tray and grill for 5 mins till it starts to char. Let them cool for a few mins, then finely shred them. Add to the beetroot.
4. Whisk 2 tbsp vinegar with 2 tsp water and 1 tsp olive oil in a small bowl. Season well with salt and freshly ground pepper. Pour into the beetroot slaw and toss together to coat. Set aside.
5. Set your oven to its lowest temperarure. Heat a frying pan for 1 min. Add 1 tbsp oil to the frying pan and add the potatoes. Fry over a medium-high heat for 5-8 mins till they’re golden. Tip into a bowl and pop in the oven to keep warm.
6. Rub the venison steaks with 1 tsp oil each and some salt and pepper. Add them to the frying pan. Fry for 2-3 mins on each side to keep them pink in the middle – cook them for a little longer if you prefer them medium or if the steaks are very thick. Remove the venison from the pan. Loosely wrap in foil and leave to rest. Take the pan off the heat.
7. Slice the pears into wedges and slice out the seeded cores. Put the venison pan over a medium-low heat. Add the pear and 3 tbsp water. Fry for 4-5 mins, turning occasionally and adding more water if the pan dries out.
8. Slice the venison steaks. Serve them with the pear wedges, beetroot slaw and golden potatoes. Roughly chop the remaining parsley leaves and scatter over the top to garnish.