Seared venison loin with braised red cabbage, kale, parsnip, coco nib and pink almonds by Steve Love

Steve Love

Steve Love

12th December 2014
Steve Love

Seared venison loin with braised red cabbage, kale, parsnip, coco nib and pink almonds by Steve Love

Venison recipes are becoming more popular in recent times as venison becomes a more mainstream meat in the UK. With flavours and cooking methods to suit a range of skill sets, why not give this Seared venison loin with braised red cabbage, kale, parsnip, coco nib and pink almonds by Steve Love recipe a try for yourself? 3 AA Rosettes Steve will be cooking this dish at The Staff Canteen Live January 2015.


  • 500g red cabbage finely shredded
  • 100g raisins
  • 100ml cider
  • 100ml red wine
  • 50g dark brown sugar
  • 150g apple flesh, grated
  • 50ml cider vinegar
  • 100g fine chopped shallots
  • 4g Maldon sea salt
  • 5 crushed juniper berries
  • (Mix altogether heat up and slowly cook reducing it down until soft and syrupy.)


Parsnip crumb

3 medium sized parsnips, peeled, core taken out and robo until fine. Wash out excess starch and squeeze dry.

Heat up a pan with 100ml of mild olive oil and the dried off parsnip and cook on a high heat stirring all the time until you get a golden coloured crunchy crumb.

Drain in strainer to remove oil and spread out on kitchen paper to absorb excess oil. Season with a little salt.

Finely robo down 8 pink/red candy almonds

Finely robo down 50g coco nib

Mix the two together along with equal amounts of the parsnip crumb.

This will be used to roll the seared loin in as a coating at the last minute as it is served.

The loin of venison will have been prepped off the bone, trimmed and put into brine for 1 hour, washed off, dried and vac packed with a little herb oil and sloe gin.

When needed this is warmed through in a 45 °C water bath for about 10 minutes and then it will be seared in a hot pan, caramelising the surface, and then sat in pot of warm sauce to coat and to relax before serving. At the last minute the loin is taken out of the sauce and rolled in the crumb before serving.

On the plate is parsnip purée, red cabbage, cooked buttered kale, slow cooked shoulder and the seared loin.

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