The protein cooking time listed in this recipe has been updated.
As of December 2025, we’ve revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
Venison with red cabbage & mushroom sauce
Venison is super-lean and super-tasty. We’ve served it simply to let the flavours sing, with cinnamon-infused red cabbage, potato and parsnip mash and a creamy mushroom sauce.
SWK: Source of fibre
SWK: High protein
Plants 4
Serving size
Ingredients
- 240g chestnut mushrooms
- 300g potatoes
- 1 parsnip
- 1 beef stock cube (use half) (Celery) (sea salt, potato starch* , palm oil* , vegetables* 4.8% (onions* 4%, carrots* 0.5%, mushrooms* 0.3%), sugar*, natural flavour caramelised* , yeast extract, beef powder* 1.5%, beef* 1.2%, spices and herbs* (parsley* , black pepper* , rosemary*, garlic*, turmeric*, bay leaves*) * Organic ingredients)
- 1 onion
- 1 red cabbage
- ½ tsp ground cinnamon
- 1 tbsp balsamic vinegar (Sulphites) (Wine vinegar (Sulphites), cooked grape must (27%))
- 2 wild venison haunch steaks
- 1 handful of fresh thyme
- 60g fat-free Greek-style yogurt (Milk) (Skimmed Milk Concentrate, Skimmed Milk, Bacterial Starter Culture)
Nutritional Information
Calories: 419
Protein: 39g
Carbs: 55g
Fat: 4.6g
Ingredients
- 600g potatoes
- 2 parsnip
- 1 beef stock cube (Celery) (sea salt, potato starch* , palm oil* , vegetables* 4.8% (onions* 4%, carrots* 0.5%, mushrooms* 0.3%), sugar*, natural flavour caramelised* , yeast extract, beef powder* 1.5%, beef* 1.2%, spices and herbs* (parsley* , black pepper* , rosemary*, garlic*, turmeric*, bay leaves*) * Organic ingredients)
- 2 onion
- 1 red cabbage
- 1 tsp ground cinnamon
- 2 tbsp balsamic vinegar (Sulphites) (Wine vinegar (Sulphites), cooked grape must (27%))
- 4 x wild venison haunch steaks
- 480g chestnut mushrooms
- 1 handful of fresh thyme
- 120g fat-free Greek-style yogurt (Milk) (Skimmed Milk Concentrate, Skimmed Milk, Bacterial Starter Culture)
Nutritional Information
Calories: 415
Protein: 39g
Carbs: 55g
Fat: 4.6g
Venison with red cabbage & mushroom sauce
Venison is super-lean and super-tasty. We’ve served it simply to let the flavours sing, with cinnamon-infused red cabbage, potato and parsnip mash and a creamy mushroom sauce.
Cook time:
40 mins
Cuisine:
British
Food group:
Beef
Allergens: Milk, Sulphites
Cooking Instructions
Make the mash
- Peel the potatoes and cut them into 2cm cubes, then peel the parsnips and dice into 1cm cubes.
- Cook both in boiling water for 15-18 mins. Drain, return to the pan and mash, then lightly season.
Cook your red cabbage
- Dissolve half the stock cube in 400ml boiled water (use all the stock and 700ml water for 4 portions), then stir well and set aside.
- Peel and thinly slice the onions, then core, trim and thinly slice the cabbage.
- Spritz a large non-stick frying pan with cooking spray and put it over a medium-high heat. Fry the onions for 5 mins.
- Stir in the red cabbage, cinnamon and half the vinegar. Cook for 3 mins, then add 250ml stock (400ml for 4 portions) and simmer until soft.
Sizzle the venison
- At the same time, spritz another large non-stick frying pan with cooking spray and put it over a medium-high heat. Lightly season the venison and cook for 3-4 mins on each side for medium-rare (or 5-6 mins for well done).
- Remove from the pan and leave to rest, then slice against the grain.
Things get saucy!
- Thinly slice the mushrooms, and finely chop the thyme leaves.
- Return the venison pan to the heat and tip in the mushrooms and a splash of water. Cook for 2-3 mins.
- Add the remaining vinegar, stock and the thyme. Stir well and simmer for 5-6 mins until the sauce is reduced by half. Remove from the heat, leave to cool a little and stir in the yogurt.
Plate up
- Serve the sliced venison with the mash, red cabbage and mushroom sauce, then lightly season with black pepper.