Name: Venison, coconut-curried pumpkin and mustard cabbage
Yield: For 4 as a main course
Ingredients: 20 curry leaves; 3 tbsp cider vinegar, or other white vinegar; 500 g (1 lb. 2 oz.) pumpkin flesh, cut into chunks; 1 tbsp sunflower oil; ½ tsp cumin seeds; 1 tbsp sesame oil; 2 tsp fish sauce; 5 cm (2 in.) piece ginger, peeled and cut into matchsticks or coarsely chopped or grated; 1 red chilli, chopped; 2 garlic cloves, thinly sliced; 2 star anise; 1 red onion, halved and thinly sliced; 5 cm (2 in.) lemongrass stem from the lower end, two outer layers discarded, insides thinly sliced; 4 kaffir lime leaves; 1 tsp caster (superfine) sugar; 300 ml (1¼ cups) coconut milk; 4 x 150 g (5½ oz.) pieces of venison loin or leg steaks; ¼ small Savoy cabbage (250 g/9 oz.), core removed and thinly shredded; 1 tbsp English mustard

Preparation info

For
4
as a main course

Difficulty
Easy

Appears in

Savour

By Peter Gordon

Published 2016

About

Venison is a fantastic meat both because of its flavour and because it is lean and healthy. Farmed venison is much less strong in flavour than wild venison – more like beef. The key when roasting any meat is to rest it once cooked for at least half the amount of time you cooked it. This ensures that the juices stay within the meat once sliced.