Loin of venison, smoked bacon cabbage and grilled potatoes

Delicious low calorie recipe

During the winter months it's great to have a repertoire of low fat healthy meals. Venison is a brilliant meat to use, very much a great British product; wild, organic, low in fat and packed with vitamins and nutrients. Indeed your main issue will be finding a local butcher that can supply it. It's really one of my favourite meats and a staple on the restaurant menu at this time of year. The accompaniments with the meal are savoy cabbage with juniper and bacon, my take on the classic choucroute, to finish we have some baked baby potatoes. If you fancy it, a tablespoon of red currant jelly works really well with the meat. All in all a very tasty and healthy meal and a real culinary treat.  

Written by Alan Murchison

Alan is a Michelin chef, restaurateur and cookery author who has appeared regularly on the Great British Menu, both as a competitor and a mentor. He currently runs a string of Michelin-starred restaurants.

 

Venison meat

 

Ingredients

2 portions of venison loin, approx 100g per portion

150g finely sliced savoy cabbage.

2 rashers of smoked back bacon.

6 juniper berries, finely chopped.

1 small cube of butter.

A dash of white wine vinegar.

5/6 medium new potatoes; we have sourced a beautiful variety which are bright purple called 'salad blue'.

Method

Start by baking the potatoes for 25/30 minutes at 190c in the oven. Allow to cool then slice in half and griddle, this gives the potatoes a lovely smoky flavour.

Trim off any excess fat from the venison. Sear the meat for 2 minutes each side in a hot pan, season and set aside, and for me the venison should be served pink.

To cook the cabbage, sweat the bacon in the butter and juniper for 2/3 minutes over a medium heat. Add the shredded cabbage and cook for 3/4 minutes further until the cabbage has lost its 'bite', then add the vinegar and correct seasoning.

Warm the potatoes and venison back in the oven for 2 minutes, serve and enjoy. 

Ingredients

Vital Statistics

Serves: 2
Preparation: 45 minutes
Cooking: 35 minutes
Difficulty: Easy
Good for: Post training meal

Calories (kcal): 509.3
Protein (g): 29.6
Carbs (g): 46.3
Fat (g): 16.3
Fiber (g): 6.8

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