Preparation time: 20 mins
Cooking Time: 30 mins
- 4 x 175g Venison Loin Steaks
- 10g Butter
- 50g January King Cabbage
- 50g Savoy Cabbage
- 50g Leeks
- 200g Mash
- 50g Cooked Diced Black Pudding
- 10g Chopped Flat Leaf Parsley
Add the hot mash, black pudding and parsley together and set aside.
Saute the cabbages and leeks then set aside also.
Sear the steaks in a hot pan, season and add a little butter and place in a hot oven 220ºC for 2 minutes.
Remove from the oven and rest for 5 minutes before slicing.
Correct the seasoning and serve with the wilted greens and black pudding mash.