MC - Venison with braised red cabbage & parsnip mash

Updated at: Thu, 17 Aug 2023 13:57:37 GMT

Step 1

Preheat the oven to 200C/ fan 180C / gas mark 6. Boil a kettle. Finely slice the red cabbage. Cut the apple into quarters, remove the core, then dice into cubes.

Step 2

Dissolve half the vegetable stock cube in a jug with 250ml boiling water. Place the red cabbage, diced apple, white wine vinegar, star anise and a pinch of cinnamon into a large saucepan with the stock. Simmer for 20-25 mins with the lid on, until softened. Add more water during cooking if it becomes too dry.

Step 3

Peel the parsnip and chop into small cubes. Place into a saucepan with the remaining half stock cube. Pour in enough boiling water to cover the parsnip; simmer for 15-20mins, until soft, then drain. Add half the mustard, then mash with a potato masher.

Step 4

Dab the steaks dry with kitchen towel. Season the steaks with sea salt and black pepper. Heat a frying pan with 2 tsp oil on a high heat and cook the venison for 2 mins on each side, until golden brown, then transfer to an ovenproof dish. Cook in the oven for a further 4 mins. Remove from the oven, cover and leave to rest for a few mins.

Step 5

Put the spinach in a bowl and pour over enough boiling water to cover; stir until wilted, then drain. Add to the parsnip mash.

Step 6

Divide the parsnip mash between warm plates; spoon the red cabbage alongside. Slice the venison steaks and place over the mash. Place the remaining wholegrain mustard on the side of the plate as a condiment.

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