Venison and Red Cabbage

Looking for a really special or romantic dish to cook outdoors over the fire? This is the perfect ‘going out, while staying at home’ dish. Think Valentines, Birthdays, Anniversaries or our favourite at the moment ‘Groundhog Day’.

Looks amazing, tastes even better and very simple to do. Try it, I promise you’ll love it

Serves 4


  • 4 venison steaks

  • Cracked black pepper

  • Grated zest of 1 orange

  • Salt

  • Rapeseed oil

For the Red Cabbage

  • 500g Red Cabbage

  • ½ onion – finely sliced

  • 150ml Apple Juice

  • Splash of cider vinegar or Red wine vinegar

  • Brown Sugar to taste

  • Salt and Pepper

  • Butter

  • Chopped parsley

  • Orange segments

Let’s Cook

Place the venison onto a board, grate over the orange zest and sprinkle with black pepper a little salt and finally rub in some rapeseed oil, turn them over and repeat with the seasoning.

Light your fire - we used kiln dried logs from Certainly Wood. When hot, place the grill onto the Woodee and allow to heat up. Brush the surface of the grill with a little rapeseed oil. When really hot add the steaks and cook for 2 minutes on each side for rare, 3 minutes for medium. (Also adjust the timings depending on the thickness of the steaks).

When cooked, remove from the grill and place on a plate with a covering of foil to keep them warm and allow to rest.

For the Red Cabbage

Shred the red cabbage really finely discarding any tough stalky bits.

Place a heavy-based frying/sauté pan onto the grill of the Woodee, and allow to heat up adding and little rapeseed oil and a knob of butter. When hot add the shredded cabbage and onion and give a good stir and allow to cook for 5-10 minutes, add the apple juice and season well, continue to cook the cabbage until tender, add a splash of cider vinegar/red wine vinegar and more apple juice if needed.

Check the seasoning before serving with the venison steaks. Garnish with the chopped parsley and orange segments.


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