Serves: 4


4 x 150g venison fillet

2 cloves garlic

2 sprigs thyme

oil and butter to fry

For the slaw:

half head red cabbage

half red onion

1 eating apple

25g golden raisins

chopped parsley

30ml extra virgin olive oil

20ml red wine vinegar

Salt and Pepper

For the Spuds:

1.5kg spuds, cut into wedges

150ml olive oil

3 cloves sliced garlic

150ml balsamic vinegar

15g sugar


For the Slaw:

1. Finely slice the cabbage, onion, apple, raisins and parsley, season well. Add the oil and vinegar and mix

For the Spuds:

2. Toss the spuds in oil and sugar. Season really well, add the garlic. Roast at 200c for approx. 10mins

3. Put the roasting tray on a hob, add the vinegar, cook 5mins to reduce and thicken

For the Venison

4. Bring to room temperature pat dry and then oil and season

5. Fry to brown on all sides

6. Then add the butter and thyme baste for a good couple of mins

7. Drain off excess, let them rest for 3-4mins

8. Serve with the spuds and slaw