Venison Fillet with Balsamic Vinegar-glazed Cabbage
Nutritional values
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calories | 210 kcal | (10 %) | ||
| Protein | 24.4 g | (25 %) | ||
| Fat | 8.7 g | (8 %) | ||
| Carbohydrates | 8 g | (5 %) |
Ingredients
- For the venison
- 400 grams Venison fillet
- Salt and peppers
- 1 Vanilla bean
- 1 tablespoon vegetable oil
- 1 Cinnamon stick
- 2 to 3 Star anise
- 200 milliliters Game stock
- For the cabbage
- 250 grams light Savoy cabbage
- 1 tablespoon sugar
- 4 tablespoons balsamic vinegar
- Oranges (juiced)
- 100 grams blue Grape
- Salt and peppers
Preparation steps
For the venison, preheat oven to 200-225°C (gas mark 4-5/convection stage: 180-200°C) (approximately 400-425°F/convection 350-400°F). Season venison fillet with with salt and pepper. Slit the vanilla bean lengthwise and rub the cut surface over the meat. Heat oil in a pan. Fry meat on both sides over high heat. Place in a baking dish. Cut cinnamon stick into quarters lengthwise. Add to the baking dish along with the vanilla bean and star anise. Pour in the stock. Roast in oven for 10-12 minutes. Set meat aside for 5 minutes in a warm place.
For the cabbage, rinse cabbage leaves and pat dry. Remove the stalk. Cut cabbage leaves into large pieces. Caramelize the sugar in a pan. Deglaze with vinegar and orange juice. Pour in the stock from the baking dish. Simmer cabbage leaves in the stock for 10 minutes. Rinse grapes and add to the cabbage during the last 4 minutes of cooking.
Slice venison fillet and the arrange on plates with the cabbage and grapes. Garnish with salt and freshly ground pepper and serve.
