Serves: 4 Preparation: 20 Time to cook: 10
2 Tbsp cider vinegar
1 Tbsp pure maple syrup
¼ cup olive oil
Salt and freshly ground black pepper
300-350g brussels sprouts
½ red onion, very finely sliced
¼ cup mint leaves, torn
2 granny smith apples
1-2 beetroots, peeled
¼ cup skinned toasted hazelnuts, roughly chopped
2 x 220g packets Silver Fern Farms venison steaks
1 Tbsp olive oil
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.
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. Moisten with a little dressing. Pile julienne of beetroot on top of the brussels sprout slaw and sprinkle over toasted hazelnuts.
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.
For a "cafe” meal at home serve with homemade oven-roasted potato chips or wedges.
Photo Credit: Tamara West