Venison with Red Cabbage Slaw Recipe | Campbells Meat

Ingredients

• 4 x 170g loin of venison
• 2 tbsp sunflower oil
• 20g unsalted butter
• salt and pepper to taste
• 2 green apples, peeled, cut into 10 wedges each
• 15g green peppercorns
• 30g unsalted butter
• 50g golden caster sugar
• 80ml dry white wine
• 100ml good chicken stock
• 2-3 drops red wine vinegar
• A quarter red cabbage
• 1 small red onion
• 1 tbsp walnut oil
• 50ml olive oil
• 1 tsp brown sugar
• 40ml red wine vinegar
• Half a red apple, grated, with skin
• 50ml water
• 2 tbsp currants