This is a gamey version of a Shepherd’s pie, with parsnip added to the mash topping to give it a savoury and sweet flavour.
If you love red meat but need to watch your weight or your cholesterol, this simple stir fry delivers big flavours while without the fat. Venison steaks are marinated in soy sauce for 30 minutes before cooking then need only 2 or 3 minutes in a hot wok.
Delicious yet quick and easy to make, these tortilla wraps filled with sweet and crunchy pomegranate seeds, homemade slaw and full-flavoured venison loin are a light but satisfying way to enjoy venison in the warmer months.
Instructions
- Season the venison and sear in a hot pan for 2 minutes on each side.
- Place into a hot oven (200ºC) for 2 minutes.
- Remove from the oven and allow to rest for a further 5 minutes.
- Mix the cabbage, carrot, onion and cumin together to make a slaw.
- Warm the tortillas.
- Slice the venison and place on the tortillas and top with the slaw.
- Finish with the pomegranate and serve.
Thank you to Game-to-eat for sharing this recipe with us.
This succulent, slow-cooked dish is very easy to get in the pan and bakes down to beautiful, unguent tenderness. Enjoy it with a heap of buttery celeriac mash, cabbage and redcurrant jelly.
