Roast Venison with Sautéed Potatoes, Red Cabbage & Beetroot Jam

S E R V E S:  4       |       P R E P:  10 min       |       C O O K:  45min       |       R E A D Y:  55 min
  • 150ml olive oil

  • ½ small red cabbage, roughly chopped

  • 25g unsalted butter

  • 2 cinnamon sticks

  • 1 bay leaf

  • 2 oranges, cut in half

  • ¼ cup soft brown sugar

  • 4 x 150g pieces Denver leg, venison rump or your favourite cut of beef.

  • salt and pepper

  • 4 medium Agria potatoes, boiled 

  • ¼ cup Italian parsley, chopped - (optional)

  • 1 cup beetroot relish/chutney

Screen Shot 2021-04-22 at 3.53.17 PM.png
  1. Place potatoes into a pot and boil until semi-soft.

  2. Place 50ml olive oil into a heavy-based saucepan over a medium to high heat. Add red cabbage, butter, cinnamon sticks, bay leaf and oranges and cook for 10 minutes, stirring often. Reduce heat to low, add sugar and continue to cook for a further 20–30 minutes until cabbage is soft and juices have reduced. Reserve to one side until ready to use.

  3. Heat 30ml olive oil in a heavy-based frying pan until very hot, and sear venison until nicely coloured on all sides. Remove from pan and allow to rest for 5 minutes in a warm place.

  4. Clean frying pan and then use it to heat remaining olive oil over a high heat. Lightly salt potatoes and fry until golden brown on both sides. Return venison to the pan and cook for 30 seconds on each side, to heat it back up to serving temperature.

  5. Warm cabbage until hot if necessary and stir in parsley. Divide sautéed potatoes and cabbage between four plates. Carve venison and arrange on top of red cabbage. Finish with beetroot jam and serve.

TIP: If Venison isn't a normal part of your diet or you aren't able to source any this dish is just as delicious with your favourite cut of beef.