Seared Venison with Sprouts and apple slaw

Ingredients

For marinade

for the slaw

method

Step: 1 Combine the marinade ingredients and immerse the venison for a couple of hours in the fridge.Heat oven to 200C/180C fan/gas 6.

Step: 2 For the shredded cabbage, set the sprouts in a bowl and stream over the orange juice. flavor with salt and light shower over some rapeseed oil. Utilize your hands, and crinkle the sprouts in the condiment for a few minutes to become tender. Cruch in the apple, let the juice also set the sprouts and next toss with the remaining ingredients. look at for seasoning and add more rapeseed oil if you think it needs it. It wants to be superbly dressed, rather than glossy.

Step: 3 Heat a little rape oil in a heavy-bottomed skillet or frying pan up to the time of smoking hot, next add the venison and prepare for 2-3 mins until a browned crust has established on the undersurface.

Step: 4 Flip it over and make for another pair of mins, making sure it’s locked all over. Put on a baking sheet and set in the oven for 5-6 mins, be conditional on how scattered you like it. Separate from the oven and let to be placed for at least 5 mins, then a piece. Increase some crème fraîche and horseradish over everyone’s plate and peak with the venison.

Step: 5 Dish up the slaw on the side and separate over the seeds, if you like.