Venison steaks with red cabbage and potato pancakes

Potato pancakes are a lovely way to use up any leftover mashed potatoes and work really well with venison steaks and Tom’s spiced red wine sauce.

By Tom Kerridge
From Saturday Kitchen Best Bites


For the red cabbage

  • ½ red cabbage, shredded
  • 150g/5½oz demerara sugar
  • 40g/1½oz sea salt flakes
  • 20 juniper berries, crushed
  • 50g/1¾oz butter

For the potato pancakes

  • 250g/9oz cold, dry mashed potato
  • 75g/2½oz plain white flour
  • 1 tsp baking powder
  • 125ml/4fl oz milk
  • 2 free-range eggs
  • 3 tbsp rapeseed oil

For the clove sauce

  • 200ml/7fl oz red wine
  • 100ml/3½fl oz red wine vinegar
  • 100g/3½fl oz redcurrant jelly
  • 4 cloves
  • 500ml/1lb 2oz beef stock

For the venison steaks

  • 50g/1¾oz butter
  • 4 tbsp rapeseed oil
  • 4 venison T-bone steaks (about 250g/9oz each)
  • salt, to taste
  • ½ lemon, juice only
  • 150g/5½oz crème fraîche, to serve
  • 1 tsp crushed Sichuan peppercorns
  • 1 lime, juice only, to serve
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