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Seared venison with sweet-and-sour cabbage and Stilton sauce

Seared venison with sweet-and-sour cabbage and Stilton sauce comes together with White Wine Vinegar, Demerara Sugar, and Olive Oil. Keep it handy for the next time you cook it.

Illustrative photo

Ingredients

• 3 tbsp
• 3 tbsp
• 1 tbsp

Method (preview)

1. 1

   For the cabbage, place all of the cabbage ingredients together in a pan and bring to a simmer.

2. 2

   Cook for 12-15 minutes, or until the cabbage is very tender.

3. 3

   Heat a frying pan until hot, then add the venison and cook for 4-5 minutes (for medium), turning to brown on all sides, or until cooked to your liking.

4. 4

   For the Stilton sauce, place the cream into a small pan and simmer for 4-5 minutes, or until reduced by about a third, then stir in the cheese until melted.

5. 5

   To serve, place the cabbage onto a serving plate.

6. 6

   Thickly slice the venison and place on top of the cabbage, then spoon the cheese sauce around the edges of the plate.