Friday supper: braised venison with blackberry cabbage served with Excelsior Paddock Shiraz

This is a twist on a classic winter warmer. Serve with Excelsior Paddock Shiraz.

Excelsior Paddock ShirazWhy is this the right wine choice? Shiraz, with its inherent gaminess, loves game!  The berry-fruit flavours in the wine work well with sweet trimmings like the blackberry cabbage.

Braised venison

To serve 4 you will need:

  • 1 tbsp butter
  • 1 red onion, thinly sliced
  • 1 small red cabbage (about 600g/1lb 5oz), cored and thinly sliced
  • 5 tbsp balsamic vinegar
  • 3 tbsp soft brown sugar
  • 1 tsp mixed spice
  • 2 tbsp redcurrant jelly
  • 4 venison steaks (about 175g/6oz each)
  • 175g blackberries
  • 2 tbsp crème de mure or crème de cassis (optional)
  • 1 tbsp oil
  • mashed potato, to serve

What to do…

  1. Melt the butter in a large saucepan, add the onion and cook slowly for 10 mins until really soft. Add the cabbage, vinegar, sugar, mixed spice and half the jelly along with 100ml water, then season. Bring to the boil, stir, then cover with a lid. Cook for 40 mins over a medium-low heat. Meanwhile, remove the venison from the fridge to come to room temperature.
  2. Add the blackberries and crème de mure or crème de cassis, if using, to the cabbage mixture. Continue cooking, uncovered, for 5-10 mins until the liquid has evaporated and the blackberries have broken down slightly.
  3. Heat a frying pan until hot. Rub the venison steaks with the oil, then season. Cook in the hot pan for 4-5 mins on each side, depending on thickness, for medium-rare. In the final 1 min of cooking, add the remaining jelly to the pan and spoon it over the steaks as it melts. Remove the steaks from the pan and leave to rest. Serve the cabbage and venison with mashed potato.

Adapted from Good Food Magazine


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