Pan-roasted venison with ’nduja cabbage
3
Easy
5 minutes
5 minutes
"Kimchi is one of my favourite things, I love the way it transforms the humble cabbage and becomes an umami bomb. It’s the inspiration behind this super-simple dish. ’Nduja is a spicy Calabrian pork paste, its fattiness works so well with the lean venison. If you like it spicier, double the recommended amount. I’ve added just enough to give it a gentle kick but not enough to overpower the venison. The paste is really versatile so keep it to add to your scrambled eggs in the morning or a quick easy pasta dish. " - Scott Parker
Ingredients
Method
- olive oil, for frying
- 500 g Woolworths venison steaks or fillets
- 1 t unsalted butter
- 2 baby cabbages, shredded
- medium carrots, 2 peeled and sliced julienne
- 1 t Woolworths ’nduja paste
- 40 g Woolworths dry-roasted and salted peanuts, crushed
- sea salt and freshly ground black pepper, to taste
Method
Ingredients
1. Heat a little olive oil in a heavy-based pan over a high heat. Season the venison and cook on both sides until golden brown, about 6 minutes for medium-rare and 8 minutes for medium-well. Add the butter when the venison is almost cook and baste the meat. Remove from the pan and allow to rest.
2. Add a little more butter to the pan, then add the cabbage and carrots. Season and cook until tender, about 6–8 minutes.
3. Add the ’nduja paste and mix well, it should coat all the cabbage. Pour the resting juices from the venison and into the cabbage mixture.
4. Place the cabbage mixture on a plate, slice the venison, and place on top. Garnish with the peanuts.
Find more cabbage recipes here
Photographs: Jan Ras
Production: Amy Ebedes-Murray
Food assistant: Bianca Jones
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