Seared Venison with Braised Red Cabbage, Butternut Squash, Honey glazed Parsnips and Berry Jus
This is a special recipe. This is the first ever venison recipe I wrote. It has been updated and upgraded since then but the core ingredients are the same.
For The Venison - Serves 4
4 x 150g Venison Loins
20ml Cooking Oil
For The Butternut Squash
400g Butternut Squash
100ml Beef Stock
For The Honey Glazed Parsnips
100ml Olive Oil
For The Berry Jus
300ml Jus (Gravy)
50g Frozen Berries
Braised Red Cabbage
1 Small Red Cabbage, finely sliced
75ml Red Wine
50g Duck fat
1 Red Onion, finely sliced
1 Green apple, grated
100g Potatoes, peeled and grated
50ml Red wine Vinegar
200ml Beef (or other) Stock
Most of the elements of this dish can be done ahead of time.
Braised Red Cabbage
In a pot add the duck fat until it melts then add the onion and cabbage along with the brown sugar.
When the brown sugar has caramelised and the cabbage begins to wilt add the liquids except the beef stock, reduce by half. Then add the beef stock.
Add the apple and potato; the potato will act as a natural thickener.
When the liquid has turned to syrup and the cabbage is cooked it is ready.
Cut the butternut squash into cubes about ½ an inch thick and 5cm by 5cm in length and width.
Score the squash with criss-crosses.
When you are almost ready to serve the dish put the squash pieces into hot beef stock until they become tender.
In a fry pan put the seasoning and butter in to melt and just as the butter becomes a nutty brown colour lay the squash score side down.
When the squash is coloured and soft but not falling apart it is cooked.
Honey Glazed Parsnips
Cut the parsnips into ½ inch thick batons.
Coat in honey, oil, salt and pepper and put onto a baking tray and in the oven on 200°C until they caramelise and become soft and sticky. (15-25mins)
Simply combine the 2 ingredients and boil when ready to serve.
Season and put into a very hot pan.
When dark in colour on one side, turn over and repeat until all sides are completely seared and coloured.
Flash into the oven for 7 mins on 200°C then remove onto a plate to rest for 5 mins.
N.B. I prefer to carve my venison steaks for presentation purposes. Also the cooking times may vary on the steak dependant on the oven type and also the shape and sizes of your venison. Venison should DEFINITELY be served rare to medium-rare.
Finish the dish
Place the cabbage on the bottom.
Arrange on the edge of the plate the parsnips and squash in an alternating pattern.
Carve the venison and place on top of the cabbage.
Finish with the sauce.