Fennel Crusted Venison Loin with Braised Red Cabbage Edamame and Plums
Ingredients
- 1/2 red onion, finely diced
- 1 teaspoon fennel spice mix
- 1/4 red cabbage, finely sliced until you have about 3 cups worth
- 1 plum (from pottle), pitted, roughly chopped
- 1 tablespoon brown sugar
- 1/2 cup red wine
- 1 tablepsoon white wine vinegar
- 300g venison loin (at room temperature)
- 1 1/2 teaspoons fennel spice mix
- 1 tablespoon butter
- 1 tablespoon butter
- Zest and juice of 1/2 a lemon
- 1 3/4 cups frozen podded edamame beans, defrosted
- 2 plums (from pottle), pitted, roughly chopped
- Large pinch fennel spice mix
Instructions
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