Serves 4

2 tablespoons apple cider vinegar

1 tablespoon pure maple syrup

4 tablespoons olive oil, plus 1 tablespoon for pan-frying

sea salt and pepper

350g Brussels sprouts

1/2 red onion, very finely sliced

a good handful of mint leaves, torn if large

2 small Granny Smith apples

2 small beetroot, peeled

a good handful of toasted and skinned hazelnuts, roughly chopped

2 packets Silver Fern Farms Venison Steaks (220g each)

Method

Pour the vinegar and maple syrup into a small bowl. Whisk in the olive oil and season with salt and freshly ground pepper. Set aside.

Trim off and discard just the outer leaves of the Brussels sprouts. Shave using a mandolin or cut each sprout in half and cut out the tiny core. Slice the sprouts as thinly as you can. Place in a bowl with the red onion and mint leaves.

Quarter and core the apples and cut each quarter into very thin slices. Stack slices, a few at a time, then cut into julienne or matchsticks. Add to the vegetable bowl and pour in enough dressing to moisten and to prevent the apples from discolouring. Toss gently and pile into a serving bowl.

Slice beetroot using the mandolin or cut in half and slice very thinly. Pile on top of the slaw and sprinkle over the hazelnuts.

Heat a frying pan until hot. Rub venison steaks with the remaining oil and season with pepper. Pan-fry for 6 minutes, turning once. Transfer to a warm plate, season with salt, cover loosely and leave to rest for 5 minutes before plating either unsliced or sliced across the grain of the meat. Serve with the slaw.

Homemade oven roasted potato or kumara wedges would be a great accompaniment.