Healthy Venison, Smoked Bacon Cabbage And Grilled Potatoes Recipe

A bit of quality venison from a butcher is recommended for this dish. 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.  

An image of Healthy Venison, Smoked Bacon Cabbage And Grilled Potatoes Recipe
Cooking time
35 minutes
Serves
2 people

Nutritional facts

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

Recipe Information

Prep: 45 minutes Cooking: 35 minutes
Serves: 2
Metric
Imperial

Ingredients hide check list

Method

  1. Start by baking the potatoes for 25/30 minutes at 190°c (374°f) in the oven. Allow to cool then slice in half and griddle, this gives the potatoes a lovely smoky flavour.
  2. 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.
  3. To cook the cabbage, sweat the bacon in the butter and juniper for 2/3 minutes over a medium heat.
  4. 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.
  5. Warm the potatoes and venison back in the oven for 2 minutes, serve and enjoy.

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