June 27, 2016
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.