Roast Venison on Red Cabbage with Figs
- For the venison
- 500 grams
Venison rib (ready to cook)
freshly ground Pepper
Clarified butter (for cooking)
- For the pears
- 200 milliliters
- 1 teaspoon
- 2 tablespoons
- For serving
- 2 tablespoons
- 1 tablespoon
For the cabbage, rinse and trim and finely slice the cabbage. Peel the onions and apples, and finely chop. Finely dice the figs. In a large pot, heat the clarified butter and sugar. Add the onions and fruit and sauté briefly. Mix in the cabbage, saute briefly and immediately pour in the vinegar and season with salt. Mix in the grape juice, grated zest, and juice of the orange, the cloves, bay leaves, and water. Cook the vegetables until soft over moderate heat, about 45 minutes. Finally, mix the cabbage with the jelly and wine and remove from the heat.
For the venison, preheat the oven to 150°C (approximately 300°F). Heat the clarified butter in a roasting pan. Brown the venison in the pan and season with salt and pepper. Cover and place the pan in the oven and cook for about 10 minutes.
For the pears, bring water with lemon juice, cinnamon, and sugar to a boil. Meanwhile, peel the pears, cut into quarters, remove the seeds and place in the boiling liquid. Simmer over low heat until they are soft but not falling apart.
For the garnish, cut 3 figs into small cubes, and 1 into wedges. Melt the butter with the sugar and caramelize the figs in it.
Cut the meat into slices, arrange on the red cabbage and spoon the caramelized figs on top. Serve alongside the pear quarters and garnish with fine strips of orange peel.