Recipes by Nick Nairn

Great produce is the cornerstone of my food philosophy and I find the freshness and quality of their fish outstanding.

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Nick Nairn's Venison with Red Cabbage Slaw Recipe

A lovely special main course - Perfect for Hogmanay dinner

Recipe Category

Game Recipes

Recipe Ingredient

Venison

Servings

4

You will need

  • 4 x 140g loin of venison   Buy Now
  • 2 tbsp sunflower oil
  • 20g unsalted butter
  • salt & pepper   Buy Now
  • 2 green apples, peeled, cut into 10 wedges each
  • 15g green peppercorns
  • 30g unsalted butter
  • 50g golden caster sugar
  • 80ml dry white wine
  • 100ml good chicken stock
  • 2-3 drops red wine vinegar

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For the red cabbage slaw

  • ¼ red cabbage
  • 1 small red onion
  • 1 tbsp walnut oil
  • 50ml olive oil
  • 1 tsp brown sugar
  • 40ml red wine vinegar
  • ½ red apple, grated, with skin
  • 50ml water
  • 2 tbsp currants
  • salt & pepper   Buy Now
Nick Nairn's Venison with Red Cabbage Slaw Recipe

Method

1. Make the cabbage the day before. Shred the leaves & slice the onion. Mix with walnut and olive oil. Add sugar, apple, vinegar and water. Stir and season. Refrigerate for 24 hours, stirring twice.

2. For the venison, season the loins. Heat a frying pan. Add a tbsp oil. Sauté to brown. Reduce heat and add 20g butter. Roll the meat in the butter. Cook for 8-10 mins to medium rare. Remove and rest.

3. Tip out the fat, add 30g butter and apples. Toss to colour. Add the sugar. Cook to a golden caramel; add the wine. Boil briefly to form a sauce, stirring in the stock and peppercorns. Finish with 2-3 drops of red wine vinegar and add any juices from the resting meat.

4. Slice the venison and serve with the glazed apples around and some drained cabbage. Serve with your favourite potatoes.