4 x 175g Venison Loin Steaks
50g January King Cabbage
50g Savoy Cabbage
50g Cooked Diced Black Pudding
10g Chopped Flat Leaf Parsley
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Add the hot mash, black pudding and parsley together and set aside.
Saute the cabbages and leeks then set aside also.
Sear the steaks in a hot pan, season and add a little butter and place in a hot oven 220ºC for 2 minutes.
Remove from the oven and rest for 5 minutes before slicing.
Correct the seasoning and serve with the wilted greens and black pudding mash.