Tomahawk Venison and Cabbage

This steak is seared dirty on the oven floor and roasted simultaneously. Served simply with wood sautéed shitake mushrooms that retain a pleasant chewy bite even once cooked and braised cabbage with nutmeg. This is humble peasant food inspired by the countryside but is a dish with subtle refinement destined to impress.

1. While your pizza oven is preheating allow your venison to rest out of the fridge. Rub with 1 tbsp of oil and season with salt and pepper.
2. Once your oven reaches above 300˚C use a skillet to sear the steaks for 1-2 mins on each side. Then add 25g diced butter, rosemary and crushed garlic. Cook for 3-4 mins until medium rare and allow to rest for 4-5 mins.
3. Meanwhile in a frying pan sauté your mushrooms in 25g butter and 1 tbsp oil until browned and braise your shredded cabbage until soft with grated nutmeg, 25g melted butter and cider.
4. Mix your mayo and mustard and serve everything simply plated. Season to taste with sea salt and cracked black pepper