Seared Venison and Pickled Cabbage Wraps

with Savoury Yoghurt

These quick pickled cabbage wraps are genius because you can eat them with your hands, like a sandwich, without added bread. They are super-easy to make and you can fill them with anything – scrambled egg, chicken salad, smoked salmon, leftovers... whatever you have on hand. The combination of succulent venison and earthy, savoury yoghurt is totally moreish and a healthy, uplifting lunch or dinner for sharing with friends.

Makes 8 wraps, 1 cup yoghurt

600g venison fillet or beef fillet Himalayan pink salt freshly ground black pepper 1 tbsp coconut oil or animal fat 1 cup Spring Up-Beet Yoghurt

(opposite) 1½ cups snowpea sprouts or

other sprouts sumac and walnuts, to garnish

Pickled Cabbage Leaves

½ cup apple cider vinegar

or wine vinegar 1 cup water ¼ cup honey 2 tsp mustard seeds 6 dried juniper berries 4 large Savoy cabbage leaves,

trimmed and halved

Spring Up-Beet Yoghurt

1 fresh baby beetroot, grated splash of red wine vinegar ½ shallot, finely diced salt and pepper, to season 1½ cups plain unsweetened

yoghurt roasted walnuts, to garnish sumac, to garnish walnut oil, to garnish Preheat the oven to 200°C. Rub the venison with Himalayan pink salt and freshly ground black pepper. Heat the oil in a large frying pan over a high heat. Add the venison and cook, turning occasionally, for 8-10 minutes or until browned. Place on an oven tray and cook for 10-15 minutes for rare, or until cooked to your liking. Allow to rest for 10-15 minutes before thinly slicing.

To make the Pickled Cabbage Leaves: While the meat is cooking, place the vinegar, water, honey, mustard seeds and juniper berries in a saucepan and bring to the boil. Turn off the heat, leave to steep for 5 minutes. Sieve the liquid to remove mustard seeds and juniper berries. Place the cabbage leaves in a large heatproof bowl and pour over the pickling liquid. Allow to stand for 2-3 minutes. Drain well and pat leaves dry. Set aside.

To make the Spring Up-Beet Yoghurt: Mix the beetroot with the vinegar. Add the shallot and mix in. Season with salt and pepper. Swirl the beetroot mixture through the yoghurt and top with some roasted walnuts, sumac and a drizzle of walnut oil. To serve, divide the yoghurt evenly between the cabbage leaves, top with snow pea sprouts and sliced venison. Sprinkle with more salt and pepper and garnish with sumac and walnuts, if you like.