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Archive of BBC Food Recipes

Seared venison with sweet-and-sour cabbage and Stilton sauce

Prep time less than 30 mins
Cook time less than 30 mins
Serves 1
From Ready Steady Cook

Method


  1. For the cabbage, place all of the cabbage ingredients together in a pan and bring to a simmer. Cook for 12-15 minutes, or until the cabbage is very tender.

  2. For the venison, season the meat with salt and freshly ground black pepper and rub over the oil.

  3. Heat a frying pan until hot, then add the venison and cook for 4-5 minutes (for medium), turning to brown on all sides, or until cooked to your liking.

  4. For the Stilton sauce, place the cream into a small pan and simmer for 4-5 minutes, or until reduced by about a third, then stir in the cheese until melted.

  5. To serve, place the cabbage onto a serving plate. Thickly slice the venison and place on top of the cabbage, then spoon the cheese sauce around the edges of the plate.

Ingredients

For the cabbage

  • ½ head cabbage, shredded
  • 3 tbsp white wine vinegar
  • 3 tbsp Demerara sugar
  • salt and freshly ground black pepper

For the venison

  • 85g/3oz venison loin
  • salt and freshly ground black pepper
  • 1 tbsp olive oil

For the Stilton sauce

  • 100ml/3½fl oz double cream
  • 25g/1oz Stilton cheese, crumbled

Shopping List

Seared venison with sweet-and-sour cabbage and Stilton sauce

Fruit and vegetables

Cooking ingredients

Dairy, eggs and chilled

Meat, fish and poultry


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