Venison Fillet with Balsamic Vinegar-glazed Cabbage
- For the cabbage
- 250 grams
light Savoy cabbage leaf
- 1 tablespoon
- 4 tablespoons
- 100 grams
Salt and Pepper
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.