Bart's Recipes
Remove the venison steak from the refrigerator and let it come to room temperature. Peel the half apple, remove the core and cut the flesh into small, even pieces. Make sure the red cabbage is finely shredded and ready.
Place the red cabbage with the apple pieces and pinch of cloves in a pan. Braise on low heat with a lid. Stir occasionally until the cabbage and apple are soft and cooked through.
Meanwhile, heat a frying pan on high heat. Place the venison steak in the pan and sear for two to three minutes per side. This keeps the lean meat perfectly medium-rare on the inside.
Remove the venison steak from the pan and let the meat rest for a moment so the juices can distribute. Spoon the warm, braised red cabbage onto a plate. Place the seared venison steak alongside and serve immediately.
