Venison Steak with Celeriac and Apple Gratin and Spiced Red Cabba..

“No one who cooks, cooks alone. Even at her most solitary, a cook in the kitchen is surrounded by generations of cooks past, the advice and menus of cooks present, the wisdom of cookbook writers.” ― Laurie Colwin

subheading: Serve with a spoon of the gratin, and the spiced cabbage.:

4 200g venison steaks

1 tbsp veg oil

subheading: Gratin:

2 celeriac

4 green apples

75g butter

500ml double cream

2 sprigs thyme

2 cloves garlic, sliced

subheading: Red Cabbage:

1 head red cabbage

500ml red wine

50g butter

200g brown sugar

100ml balsamic vinegar

1 cinnamon stick

75g raisins

2 apples, peeled and grated

1 star anis

Directions at countryside-alliance.org

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