Poached Venison in a Red Wine and Rosemary Sauce, with Scented Red Cabbage and Parsnip Crisp

    June 27, 2016

    • Yields: 4


    1/4 Red cabbage


    Zest & juice of ½ orange

    2-3 Juniper berries

    1/2 Cinnamon stick

    2 Cloves

    Red wine vinegar

    Soft brown sugar

    Salt and pepper

    1 Parsnip

    1/2 liter Vegetable oil

    2 Venison steaks

    1-1 ½ Pints medium dry red wine

    3 Black peppercorns

    2 Sprigs fresh rosemary


    1Finely slice the cabbage and add to a pan with the orange, spices, vinegar and sugar.

    2Simmer until soft and the liquid is reduced.

    3Peel the parsnip, then peel into thin slices; dust with salt and pepper.

    4Half-fill a pan with oil and heat.

    5Deep fry the parsnip until crisp and golden, then drain.

    6Next, put the wine in a deep pan with the peppercorns and rosemary.

    7Bring to a gentle simmer and add the venison steaks; simmer gently for 7-10mins for mediumrare, 10-12 mins for medium-well.

    8When cooked, remove the meat and allow to rest.

    9Boil the sauce and reduce until it coats the back of a spoon.


    11Slice the venison and serve on some braised cabbage, with the crisps on top and some sauce drizzled around neatly.


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