Mark Kempson’s Barbecued Venison Recipe with Winter Slaw

Ingredients

• 500g venison loin (silver skin removed – here is a good method for removing it). I prefer fallow deer
• 1 tsp cracked black pepper
• 1 tsp red wine vinegar
• 1 tsp Dijon mustard
• 1 ½ tsp finely chopped rosemary
• 1 tbsp honey
• 1 tbsp extra virgin olive oil
• 1 minced clove of garlic
• Zest of 1 orange
• Juice of 1 orange
• Sea salt
• 1 small turnip
• 1 red apple
• 1 yellow carrot
• 1 small red onion
• ½ small hispi cabbage or white cabbage if you can’t find that
• 10ml cider vinegar
• 50g mayonnaise
• Salt
• pepper