Spiced venison with stir-fried red cabbage and honey roast butternut squash

Name: Spiced venison with stir-fried red cabbage and honey roast butternut squash
Yield: Serves 4
Ingredients: 30 g whole black peppercorns; 1 Granny Smith apple, cored but not peeled; 1 red onion, finely sliced; ¼ red cabbage, finely shredded; 50 ml olive oil, plus an extra 3 tablespoons; 2 carrots, peeled and halved; ½ butternut squash, peeled, de-seeded and cut into small chunks; 75 ml red wine vinegar; salt and freshly ground black pepper; salt and freshly ground black pepper; 30 g juniper berries; 4 x 150 g venison loins with no sinew; 1 tablespoon runny honey; 50 g unsalted butter

Preparation info

Serves
4

Difficulty
Easy

Appears in

Simple to Sensational

By Jun Tanaka

Published 2010

About

Venison is one of the healthiest red meats available and is always free range. It’s normally eaten during the game season in autumn, but you can buy good quality farmed venison all year round. It works really well with spices and fruits and is no more difficult to cook than any other meat.

Ingredients

1 Granny Smith apple, cored but not peeled
2 carrots, peeled and halved
50 ml olive oil

Main course
Gluten-free
Autumn
Simple

Method

To make the spice mix, lightly fry the spices in a dry frying pan for 3-4 minutes. Blend in a food processor until very finely ground. The spices will keep in a airtight plastic container for weeks.
Slice the apple on a