Venison steak with braised red cabbage & potato mousseline

Cook up this delicious seasonal dish by our head Chef Sam. This recipe has easy to follow step by steps instruction to print out  that will make a perfect cozy dinner for two 

Serves 2

Venison steak with braised red cabbage & potato mousseline

2 portions

Fantastic seasonal winter dinner for a weekend dinner or a dinner party

20 minPrep Time

45 minCook Time

1 hr, 5 Total Time

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  • 2 x venison steaks
  • 1 red cabbage
  • 1 red onion
  • 1 tablespoon red wine vinegar
  • 50g butter
  • 1 apple, grated
  • 4 king edward potatoes
  • 100ml single cream
  • 50g butter
  • Salt and pepper to season
  • one garlic bulb - finely diced or minced 


  1. Season the venison steaks with salt and pepper 
  2. Finely slice the red cabbage
  3. Add butter to a pan, melt and then add red onion, cook for 5 minutes and then add red cabbage and a tablespoon of vinegar
  4. Cook cabbage until soft, about 20-25 minutes
  5. Peel and cube the potatoes
  6. Boil the potatoes for 10-15 minutes until cooked
  7. Mash the potatoes, add 100ml cream, salt, pepper and diced garlic
  8. Heat a pan with oil for the venison steaks
  9. Sear each side for 4 min for rare, 5 min for medium and 7 minutes for well done
  10. Rest the steaks for 5 minutes before serving