Peppered Venison Salad with Red Cabbage Coleslaw

Add heaps of flavour to venison with a sprinkling of freshly ground spices in this tasty recipe by Jun Tanaka
By Jun Tanaka
Peppered Venison Salad with Red Cabbage Coleslaw
  • Rating:
  • Serves: 2
  • Cook Time: 10 minutes
  • Prep Time: 20 minutes
  • Effort: easy


For the venison

  • 1 x 3 cm cinnamon sticks
  • 1 tsp juniper berries
  • 1 star anise
  • 1 tsp black peppercorns
  • 2 x 100 g venison loin

For the coleslaw

  • 1 red onion, sliced
  • 1 carrot, shredded
  • 1/4 red cabbage, shredded
  • 1 Granny Smith apple
  • 50 ml cabernet sauvignon vinegar

For the sauce

  • 60 ml pureed blackberries
  • 6 blackberries, halved
  • 50 ml cabernet sauvignon vinegar
  • 100 ml olive oil

For the salad

  • mizuna leaves
  • red chard, leaves separated, torn
  • vinaigrette


1. Preheat the oven to 220C/gas 7. Grind the spices in a blender to make a powder. Season the venison loin with salt and roll the meat in the mixed spices.

2. Heat the olive oil in a griddle pan set over a high heat and sear the meat on all sides for 1 minute, turning frequently.

3. Roast the venison in the oven for 5 minutes before removing and leaving to rest for a further 5 minutes.

4. For the coleslaw; heat a saucepan with the oil and fry the red onion for about 30 seconds. Add the carrot, red cabbage and apple, and while still over the heat, pour on half the vinegar, and cook for 1-2 minutes over a high heat.

5. Gently warm the blackberry puree in a saucepan and add the blackberries and the cabernet sauvignon vinegar, followed by the oil. Set aside

6. For the salad; combine the mizuna leaves with the red chard and dress with a quality vinaigrette.

7. To serve; slice the venison and arrange on top of the coleslaw. Serve with the leafy salad and drizzle over the blackberry sauce.

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