Blackberry braised red cabbage with venison

Ingredients

• 1 tbsp butter 
• 1  onion red thinly sliced
• 1 small cabbage red cored thinly sliced ( 600g 1lb 5oz)
• 5 tbsp balsamic vinegar 
• 3 tbsp brown sugar soft
• 1 tsp spice mixed
• 2 tbsp redcurrant jelly 
• 4  venison steaks ( 175g 6oz each)
• 175 g blackberry 
• 2 tbsp crème de cassis 
• 1 tbsp oil 
• 4 servings potatoes mashed

Equipment

• frying pan
• sauce pan

Directions

1. Melt the butter in a large saucepan, add the onion and cook slowly for 10 mins until really soft.
2. Add the cabbage, vinegar, sugar, mixed spice and half the jelly along with 100ml water, then season. Bring to the boil, stir, then cover with a lid. Cook for 40 mins over a medium-low heat. Meanwhile, remove the venison from the fridge to come to room temperature.
3. Add the blackberries and crme de mure or crme de cassis, if using, to the cabbage mixture. Continue cooking, uncovered, for 5-10 mins until the liquid has evaporated and the blackberries have broken down slightly.
4. Heat a frying pan until hot. Rub the venison steaks with the oil, then season. Cook in the hot pan for 4-5 mins on each side, depending on thickness, for medium-rare. In the final 1 min of cooking, add the remaining jelly to the pan and spoon it over the steaks as it melts.
5. Remove the steaks from the pan and leave to rest.
6. Serve the cabbage and venison with mashed potato.