Venison, coconut-curried pumpkin and mustard cabbage

Preparation time
less than 30 mins

Cooking time
30 mins to 1 hour

Serves
4

By Peter Gordon

Ingredients

  • 4 x 150g/5½oz venison loin or leg steaks
  • ¼ small Savoy cabbage (250g/9oz) core removed and thinly shredded
  • 1 tbsp English mustard
  • 3 tbsp cider vinegar or other white vinegar
  • 1 tsp caster sugar
  • 1 tsp salt
  • 500g/1lb 2oz pumpkin, peeled, seeds removed and cut into chunks
  • ½ tsp cumin seeds
  • 20 curry leaves
  • 3 tsp sesame oil
  • 1 tbsp sunflower oil
  • 1 red onion, halved and thinly sliced
  • 2 star anise
  • 2 garlic cloves, thinly sliced
  • 5cm/½in piece root ginger, peeled and cut into matchsticks
  • 1 red chilli, finely chopped
  • 2 tsp fish sauce
  • 5cm/½in piece lemongrass outer layers discarded, insides thinly sliced
  • 4 kaffir lime leaves
  • 300ml/10fl oz coconut milk
  • salt and freshly ground black pepper
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