Venison with brussels sprout slaw

Tamara West

Raw brussels sprouts really appeal to me, but they must be thinly shaved or very finely sliced. Toss the beetroot through if you prefer, but it will turn the whole slaw red.

Ingredients

2 Tbsp	Cider vinegar
1 Tbsp	Maple syrup, pure
¼ cup	Olive oil
1	Salt & freshly ground pepper, to season
350 g	Brussels sprouts (Main)
½	Red onions, very finely sliced
¼ cup	Mint leaves, torn
2	Granny Smith apples
2	Beetroot, peeled
¼ cup	Hazelnuts, skinned, toasted, roughly chopped

Venison

2 packets	Venison, Silver Fern Farms steaks (220g each) (Main)
1 Tbsp	Olive oil

Directions

Salad and dressing

1. Place the cider vinegar and maple syrup in a small bowl. Whisk in the olive oil and season with salt and freshly ground black pepper. Set aside.
2. Trim off and discard the outer leaves of the brussels sprouts. Shave using a mandolin or cut each sprout in half and cut out the tiny core. Slice the sprouts as thinly as you can — think as fine as "angel hair". Place in a bowl with the red onion and mint leaves.
3. Quarter and core apples and cut each quarter into very thin slices. Stack slices, a few at a time, then cut into julienne or matchsticks. Place in the bowl with vegetables and herbs. Pour in enough dressing to moisten and to prevent apples from discolouring. Toss gently and pile into a serving bowl.
4. Slice beetroot using a mandolin or cut in half and slice very thinly. Cut into julienne or matchsticks. Moistenwith a little dressing. Pile julienne of beetroot on top of the brussels sprout slaw and sprinkle over toasted hazelnuts.

Venison

1. Heat a frying pan until hot. Rub venison steaks with olive oil and season with freshly ground black pepper. Pan-fry for 6 minutes, turning once. Transfer to a warm plate, season with salt, cover loosely and leave to rest for 5 minutes before plating either unsliced or sliced across the grain of the meat. Serve with the brussels sprout slaw.
2. For a "cafe" meal at home serve with home-made oven-roasted potato chips or wedges.