Seared Venison Crusted with Gin Botanicals and Sautéed Cabbage

Chef Anna Hunt from Paprika Bistro has developed several recipes using the aromatic Victoria Gin botanicals. For more of her gin recipes, visit the recipe page on the Victoria Spirits website.


10 oz venison loin (available with notice at Slater’s Meats)

1 tsp each: angelica, orris root, star anise, orange peel, lemon peel, cinnamon, rose petal

1 tbsp each-juniper and coriander*

2 cups thinly sliced green cabbage

1 tbsp butter

2 oz Victoria Gin



• grind all your botanicals together (coffee grinder works best) *some of these spices are harder to find then others, don’t worry if you can’t find them all, the juniper and coriander are the most important, use what you can find

• season your venison with salt and pepper, then pack it in the botanical blend

• in a hot pan sear your crusted venison (for appetizers sear for about 10 seconds each side, for main course about a minutes on each side) watching your heat so your botanicals don’t burn

• remove meat from the pan and allow to rest

• sauté your cabbage in the butter and season with salt and pepper

• once your cabbage is soft, deglaze with Victoria gin and reduce

• add a small squeeze of lemon juice

• slice your venison and serve on top of your cabbage for a main or slice very thin and wrap it around your cabbage securing it with a skewer for an appetizer


Serves two as a main course or many for canapés. Suggested drink pairing: Apple Martini

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