Bart's Recipes
Place the finely chopped red cabbage in a pan with a small splash of water and the red wine vinegar. Bring this slowly to a boil and let the cabbage simmer gently on low heat for approximately fifteen to twenty minutes.
In the last five to ten minutes of simmering time, add the wedges of peeled pear to the cabbage. Let the pear cook gently until the pieces are soft. Meanwhile, pat the venison steak dry with paper towels and season both sides with pepper and Celtic sea salt.
Heat the ghee or butter in a frying pan on high heat until the fat is very hot. Sear the venison steak for two to three minutes per side until brown, keeping the meat rare inside. Remove the steak from the pan and let it rest for a few minutes under a piece of aluminum foil.
Distribute the stewed red cabbage and soft pear wedges over the plates. Place the rested venison steak whole or sliced into thick slices next to the vegetables. Garnish the dish by scattering the fresh thyme over the meat and cabbage.
