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Venison with Red Cabbage Slaw Recipe

A delicious main course for a special occasion.
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Recipe by


40 mins


Serves 4

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You will need

  • 4 x 170g loin of venison
  • 2 tbsp sunflower oil
  • 20g unsalted butter
  • salt and pepper to taste
  • 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

For the red cabbage slaw

  • A quarter red cabbage
  • 1 small red onion
  • 1 tbsp walnut oil
  • 50ml olive oil
  • 1 tsp brown sugar
  • 40ml red wine vinegar
  • Half a red apple, grated, with skin
  • 50ml water
  • 2 tbsp currants
  • salt and pepper to taste


  • Step 1 : Prepare the slaw

    Make the cabbage the day before. Shred the leaves & slice the onion. Mix with walnut and olive oil. If you do not have walnut oil substitute with olive oil, hazelnut oil, or sunflower oil. Add sugar, apple, vinegar and water. Stir and season. Refrigerate for 24 hours, stirring twice.

  • Step 2 : Cook the venison

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

  • Step 3 : Cook the sauce

    Tip out the fat into a small pot for the sauce. 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.

  • Step 4 : To serve

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