Spiced venison steaks with red-cabbage confit and red-wine sauce from The Best of Gourmet 1991 (page 148) by Gourmet Magazine Editors

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Braised Belgian endive gratin; Roasted autumn vegetables; Frisée, radicchio, and Asian pear salad with hazelnut vinaigrette

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Chill the peppercorn and spice encrusted steaks, covered with plastic wrap, at least 2 hours or overnight. The confit can be made 2 days ahead, kept covered and chilled, and reheated just before serving.

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