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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

Scott Parker

Recipe by: Scott Parker

Scott Parker is a chef and the culinary innovation manager at Woolworths. He is also the author of End your Carb Confusion with Eric C. Westman, MD, published by Penguin.

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