Blackberry Braised Red Cabbage with Venison

Ingredients

Contains: milk (auto-detected from the ingredients and method; we can miss things, so check labels)

• 1 tbsp butter
• 1 red onion, thinly sliced
• 1 small red cabbage (about 600g/1lb 5oz), cored and thinly sliced
• 5 tbsp balsamic vinegar
• 3 tbsp soft brown sugar
• 1 tsp mixed spice
• 2 tbsp redcurrant jelly
• 4 venison steaks (about 175g/6oz each)
• 175g blackberries
• 2 tbsp crème de mure or crème de cassis (optional)
• 1 tbsp oil
• mashed potato, to serve

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Melt the butter in a large heavy pan over medium heat. Add the sliced red onion and cook, stirring, for 5 minutes until softened.

2. Add the sliced red cabbage, mixed spice, balsamic vinegar, soft brown sugar and redcurrant jelly. Stir well, cover and cook over low heat for 25 minutes, stirring occasionally, until the cabbage is tender.

3. Stir in the blackberries and the crème de mure or crème de cassis if using (optional). Cook uncovered for 5 minutes until the berries soften and the sauce thickens slightly. Keep warm.

4. Heat the oil in a frying pan over high heat until very hot. Pat the venison steaks dry and cook for 2 to 3 minutes per side until well browned.

5. Reduce the heat to medium and cook a little longer until the thickest part of each steak reaches at least 145°F (63°C) on an instant-read thermometer. Rest the steaks for 3 minutes before slicing.

6. Spoon the braised cabbage onto plates, top with the sliced venison and serve with the mashed potato alongside.