Shopping List

• Venison Tenderloin (or your choice of protein)
• Char crust

Dressing:

• 1/4 cup of apple cider vinegar
• 1/4 cup of red wine vinegar
• 1/8 cup of olive oil
• 1/4 cup of granulated sugar
• 2 tsp. of pink Himalayan Sea salt
• 2 tsp. of spicy dry mustard
• 1 tsp. paprika
• 1 tsp. of celery seed
• 1/2 tsp. cayenne
• 2 tsp. of Cajun seasoning (at least!)

For the Slaw:

• 1/4 head of cabbage- sliced thin
• 1/4 head red cabbage sliced thin
• 1/2 small red onion sliced thin
• 1 green bell pepper, sliced thin
• 1 sliced pickled jalapeno
• Pink Himalayan sea salt and freshly cracked black pepper

Instructions

• Apply char crust to the meat.
• Combine all dressing ingredients in a saucepan, medium-high heat- Stir and bring to a boil for 1 minute. Set aside.
• Now, in a large bowl, mix ALL the ingredients while the dressing is still hot. Toss and stir to cover all the sliced vegetables.
• Lastly, cover and refrigerate for several hours or even better overnight.

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