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Venison steaks with red cabbage and potato pancakes
Fruit and vegetables
½
red cabbage
, shredded
½ lemon, juice only
1
lime
, juice only, to serve
Tins, packets and jars
250g/9oz cold, dry
mashed potato
100g/3½fl oz
redcurrant jelly
Cooking ingredients
150g/5½oz
demerara sugar
40g/1½oz
sea salt
flakes
20
juniper berries
, crushed
75g/2½oz plain white
flour
1 tsp
baking powder
3 tbsp
rapeseed oil
100ml/3½fl oz
red wine vinegar
4
cloves
500ml/1lb 2oz
beef stock
4 tbsp
rapeseed oil
salt
, to taste
1 tsp crushed
Sichuan peppercorns
Dairy, eggs and chilled
50g/1¾oz
butter
125ml/4fl oz
milk
2 free-range
eggs
50g/1¾oz
butter
150g/5½oz
crème fraîche
, to serve
Meat, fish and poultry
4
venison
T-bone steaks (about 250g/9oz each)
Other
200ml/7fl oz
red wine
Back to recipe
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