Seared venison with sprout & apple slaw

Christmas is the perfect excuse to cook venison. Serve with sprout and apple slaw as a dinner party starter or festive light lunch to treat your guests

Prep:15 mins
Cook:25 mins
Plus 2 hrs marinating

Serves 6
Easy

Nutrition per serving

kcal 254
fat 11g
saturates 2g
carbs 9g
sugars 8g
fibre 5g
protein 26g
salt 0.3g

Ingredients

400g venison loin
2 tbsp rapeseed oil
1 tbsp Worcestershire sauce
2 juniper berries, crushed
2 rosemary sprigs, leaves picked and chopped
½ tsp fino or balsamic vinegar
200g Brussels sprouts, finely shredded
½ orange, juiced and zested
1 tbsp rapeseed oil, plus extra for frying
1 green apple
bunch of parsley, finely chopped
½ pomegranate, seeds only
crème fraîche mixed with horseradish and 1 tbsp pumpkin seeds, toasted (optional), to serve

Method

Mix the marinade ingredients together and marinate the venison for a couple of hours in the fridge. Heat oven to 200C/180C fan/gas 6.
For the slaw, put the sprouts in a bowl and pour over the orange juice. Season with salt and drizzle over some rapeseed oil. Using your hands, scrunch the sprouts in the dressing for a few minutes to tenderise them. Grate in the apple, allowing the juice to also dress the sprouts, then toss with the remaining ingredients. Check for seasoning and add more rapeseed oil if you think it needs it. It wants to be perfectly dressed, rather than greasy.
Heat a little rapeseed oil in a heavy-bottomed skillet or frying pan until smoking hot, then add the venison and cook for 2-3 mins until a caramelised crust has formed on the underside. Flip it over and cook for another couple of mins, making sure it's sealed all over. Place on a baking sheet and put in the oven for 5-6 mins, depending on how rare you like it. Remove from the oven and allow to rest for at least 5 mins, then slice. Spread some crème fraîche and horseradish over each plate and top with then venison. Serve the slaw on the side and scatter over the seeds, if you like.