Venison with blackberry and wine-braised cabbage

Ingredients

• Spice rub and venison
• 1 tsp coriander seeds
• 1 tsp fennel seeds
• 1/2 tsp cumin seeds
• 1 fat clove garlic
• 1/2 tsp smoked paprika
• 1 tsp brown sugar
• 1 tsp salt
• 2 tbsp olive oil, plus extra for frying
• 1-2 venison backsteaks (venison loin or medallions) – 200-300g in total
• Braised cabbage
• 2 tbsp olive oil
• 1 tbsp butter, plus an extra knob to finish
• 700-800 g (½ medium) red cabbage, finely sliced
• 2 cinnamon sticks
• 1 bayleaf
• 1 cup red wine
• Juice 1 orange
• 2 tbsp currants
• 1 tbsp blackberry, plum or cherry jam or jelly