Venison Steaks with Red Cabbage and Potato Pancakes
Pan-seared venison steaks served with fluffy potato pancakes, crunchy pickled red cabbage, and a rich, spiced red wine clove sauce.
Estimated Nutrition
Calories
1062.5
kcal / serving
4250 kcal total
Carbs
67.1g
per serving
268.4 g total
Fat
52.6g
per serving
210.2 g total
Protein
71.4g
per serving
285.5 g total
Cook Time
30
minutes
Serves
4
people
Dietary
Vegetarian
Vegan
Dairy Free
Gluten Free
Ingredients
BakingIngredients
150
g
Demerara Sugar
for macerating cabbage
1
tsp
CondimentsSauces
100
ml
100
g
Dairy
GrainsCereals
Liquids
200
ml
500
ml
Meat
4
piece
Venison T-Bone Steaks
approx 250g each
NutsSeeds
40
g
Sea Salt Flakes
for macerating cabbage
20
piece
Juniper Berry
crushed
4
piece
Clove
whole
1
pinch
Salt
to taste
1
tsp
Sichuan Peppercorns
crushed
OilsFats
3
tbsp
Rapeseed Oil
for pancakes
4
tbsp
Rapeseed Oil
for steaks
Vegetables
0.5
piece
Red Cabbage
shredded
250
g
Mashed Potato
cold and dry
Method
1
2
3
4
5
6
7
8
9
10
11
12
13
14