Venison Loin with a Crabbie’s red cabbage, black pudding & ginger apple salad
Scots chef Jacqueline O’Donnell, who appeared on BBC2 show Great British Menu, has helped us to create the perfect main course to accompany a glass of Crabbie’s. Her recipe is below and we hope you will enjoy it washed down with a glass of our finest ginger beer! www.crabbiesgingerbeer.co.uk/
Credited to: Crabbie's
Kcal:
Serves 4
Ingredients
- 4 x 200g (7oz) venison loin (you can substitute the venison for beef fillet)
- 4 tbsp (60ml) Hawthorn jelly (redcurrant if you can’t find the Hawthorn)
- 1 Knorr beef stock pot*
- 100ml (3½fl oz) Crabbie’s ginger beer
- ½ red cabbage finely sliced
- 2 slices of gluten free black pudding*
- 1 Pink Lady apple finely sliced
- 1 tsp (5ml) stem ginger chopped very finely
- 1 tsp (5ml) butter
- 1 sprig of fresh thyme
Notes: *Please check our Food and Drink Information for suitable products.
Method
- Sear the four pieces of meat in a hot pan, season well & place in oven for 8-12 minutes at 200°C/400°F/Gas Mark 6 depending how pink you like your meat (venison can get quite dry if cooked well done so try not to go past medium well, in order to keep the dish moist)
- Bake the black pudding slices in the venison pan for five minutes then remove
- Add 4 tbsp of Crabbie’s to a pot, bring to the boil and add the tsp of butter, then add the red cabbage and cook just until the liquid has gone
- Crumble the black pudding into a bowl and mix with the apple and stem ginger
- Once the cabbage has no liquid, tip into the bowl with the black pudding & apple
- Once meat comes out of the oven set aside on a plate and make the sauce in the pan you cooked the meat in remember the handle is HOT!
- Put the pan onto the heat and add left over Crabbie’s whilst the pan is really hot (this deglazes the pan and gets all the flavour and bits of meat off the bottom) then add the stock pot jelly with 150ml boiling water, bring to the boil adding in a sprig of thyme (just until it’s up to the boil) allow to reduce slightly to the consistency of a sauce
- Spoon a pile of the red cabbage warm salad onto the plate, slice the venison and pour the sauce over
- Enjoy!
