Venison Fillet with Balsamic Vinegar-glazed Cabbage

0
Average: 0 (0 votes)
(0 votes)
Venison Fillet with Balsamic Vinegar-glazed Cabbage
share Share
print
bookmark_border Copy URL
Difficulty:
advanced
Difficulty
Preparation:
45 min.
Preparation
Calories:
210
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
1 serving contains
(Percentage of daily recommendation)
Calories210 kcal(10 %)
Protein24.4 g(25 %)
Fat8.7 g(8 %)
Carbohydrates8 g(5 %)

Ingredients

for
4
For the venison
400 grams
Salt and Pepper
1
1 tablespoon
1
2
200 milliliters
For the cabbage
250 grams
1 tablespoon
4 tablespoons
Oranges (juiced)
100 grams
blue grapes
Salt and Pepper
How healthy are the main ingredients?
grapes

Preparation steps

1.

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.

2.

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.

3.

Slice venison fillet and the arrange on plates with the cabbage and grapes. Garnish with salt and freshly ground pepper and serve.