Pan Fried Venison with Braised Red Cabbage and Apple

Paid a visit to Pitshanger Lane today which has become a bit of a foodie heaven recently. In one street there are two very good butchers, a fine fishmonger, a proper bakery and a greengrocer. Spoilt for choice as to what to have for supper but setted in the end for venison steaks. Serves 2.

Ingredients
2 venison steaks
1/4 of a red cabbage (finely shredded)
1 Bramley apple cored and cut into wedges
1 small red onion finely shredded
2 potatoes cut into wedges
Slug of balsamic vinegar

First get the potato wedges in a hot oven with some oil, salt and pepper. Cook these for about 1015 minutes before starting on the rest. Pan fry the steaks in a little oil for 2-3 minutes on each side, you don't want to overcook venison or it can become a bit tough. Rest the steaks in a warm place while you braise the cabbage, apples and red onions in the juices from the steaks until the cabbage has softened then add the balsamic vinegar and serve.

Left Alone In The Butchers...

My wife made the mistake of leaving me alone in a great butchers today after I'd been drinking coffee. By the time she had come back I'd bought a kilo of diced venison, 1/2 a kilo of minced beef and three large pieces of oxtail - all organic and looking very tasty.

The mince and the venison have been put in the freezer leaving the oxtail for tomorrow night's supper.

Watch this space!