Venison with red cabbage and blueberries

    3 hours

    Venison steaks slowly braised with red cabbage and blueberries make an ideal special occasion dish for the family or for easy entertaining. Serve with warm crusty rolls or petits pains.

    2 people made this

    Serves: 4 

    • 1 tbsp vegetable oil
    • 4 thick-cut venison steaks, about 125g each
    • 500g red cabbage, thinly shredded
    • 1 red onion, thinly sliced
    • 175g blueberries
    • 25g butter
    • 2.5cm piece fresh root ginger, peeled and grated
    • 2 tbsp redcurrant jelly
    • 2 tbsp light soft brown sugar
    • 150ml beef stock
    • 4 tbsp ruby port
    • finely grated zest and juice of 1 small orange
    • TO GARNISH (optional) 50g walnuts, roughly chopped, 2 kumquats, sliced, sprigs of fresh flat-leaf parsley

    Prep:30min  ›  Cook:2hr30min  ›  Ready in:3hr 

    1. Preheat the oven to 170°C/gas 3. Heat the oil in a large, heavy-based, flameproof casserole. Add the venison steaks and sear them quickly.
    2. Remove the casserole from the heat. Layer the cabbage, onion and blueberries in the casserole on top of the venison, seasoning each layer with a little freshly ground black pepper. Set aside.
    3. Melt the butter in a small saucepan, add the ginger and fry for 2–3 minutes. Stir in the redcurrant jelly until melted, then remove the pan from the heat and stir in the brown sugar, stock, port and orange zest and juice. Pour this sauce into the casserole, cover and cook in the oven for 2–2½ hours until the venison and cabbage are tender.
    4. Serve sprinkled with chopped walnuts, if liked, and for a special occasion, garnish with kumquat slices and sprigs of parsley.

    cook's tip

    To prepare ahead, cook the casserole for 2 hours, then cool and keep chilled in the fridge. Reheat gently for 45 minutes, adding a little more stock, if needed.

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    Reviews in English (1)


    Don't cut the cabbage so fine or it reduces to mush. My husband nixed the blueberries; we used a mix of dried cranberries and dried cherries and more tangerine juice (we had a lot leftover from the holidays). I also added a hefty slug of Courvoisier brandy at the close to accentuate the orange taste of the sauce, and thickened it with agar, having drained it from the cooked dish. Also, to keep the dish lower fat, I did not sauté the ginger but just combined it with the other ingredients in the blender. I toasted the walnuts before using them in decorating the top with the kumquats, walnuts and a sprinkle of parsley. It looked magnificent and tasted scummy.  -  18 Jan 2016