Venison, coconut-curried pumpkin and mustard cabbage from Savour: Salads for All Seasons (page 253) by Peter Gordon

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

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

  • VineTomato on June 04, 2017

    Divine. This is restaurant quality food. I would serve up at a dinner party if you had some adventurous guests. It is a bit off the wall, with a strange mix of ingredients. To put K lime leaves and curry leaves together works so well, who knew! I used a marinade I learnt from Jamie's America for the venison, a little balsamic, olive oil, salt and pepper before grilling - makes the best venison ever!

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