- 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 wild venison minute steaks
- 1 pear
- Sea salt
- Freshly ground pepper
- 3 tbsp + 1 tsp cold water
- 1 tsp olive oil
1. Top and tail the beetroot and peel. 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. Lay them on a baking tray and grill for 5 mins on each side till starting to char. Let the cabbage steaks 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 up 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.
5. Remove the venison from the pan. Loosely wrap in foil and rest for 5 mins.
6. Slice the pear into wedges. Put the venison pan on a medium-low heat and add the pear and 3 tbsp water. Fry for 4-5 mins, turning occasionally and adding a little more water if the pan dries out.
7. Slice the venison steaks. Serve them with the fried pear and beetroot slaw. Roughly chop the remaining parsley leaves and scatter over the top to finish them.