Venison steaks with red cabbage and potato pancakes

r_6ab84992-3052-43d1-8ffc-ed523ff2fa7e

Source: Tom Kerridge/BBC Food

Ingredients

Yields: 4 (4 Servings)

½ Red Cabbage, Shredded
150 g /5½oz Demerara Sugar 150g
40 g /1½oz Sea Salt Flakes 40g
20 Juniper Berries, Crushed
250 g /9oz Cold, Dry Mashed Potato 250g
75 g /2½oz Plain White Flour 75g
1 tsp Baking Powder 4.6g
125 ml /4floz Milk 125g
2 Free-range Eggs 88g
3 tbsp Rapeseed Oil
200 ml /7floz Red Wine 200g
100 ml /3½floz Red Wine Vinegar
100 g /3½floz Redcurrant Jelly 100g
4 Cloves
500 ml /1lb 2oz Beef Stock
50 g /1¾oz Butter 50g
4 tbsp Rapeseed Oil
4 Venison T-bone Steaks (250g /9oz Each)
Salt To Taste* 0.4g
½ Lemon Juice Only 15.25g
150 g /5½oz Creme Fraiche, To Serve 150g
1 tsp Crushed Sichuan Peppercorns
1 Lime Juice Only, To Serve 44g* Optional

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Venison steaks with red cabbage and potato pancakes

r_6ab84992-3052-43d1-8ffc-ed523ff2fa7e

Ingredients

Yields: 4 (4 Servings)

Success

Ease

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