Venison Fillet with Red Cabbage
- For the meat:
- 800 grams
trimmed Venison rib
- 2 tablespoons
Vegetable oil (for cooking)
freshly ground Pepper
- For the coating:
- 100 grams
- 100 grams
- 4 tablespoons
chopped Chervil leaf
- 1 tablespoon
For the sauce: Peel and finely chop the shallots, carrot and celery. Sautéy in hot oil. Stir in the tomato paste and deglaze with red wine. Reduce by half and pour in the game stock. Boil down briefly. Puree and strain through a sieve. Season to taste and keep warm.
For the coating: Chop the nuts. Add the herbs and breadcrumbs. Add the yolk and butter and mix well.
Season venison with salt and pepper and cook in hot oil on all sides. Bake in a preheated oven (180°C (approximately 350°F)) for 8 minutes.
Coat the venison with the nut mixture. Cook under the broiler for about 5 minutes until crispy. Cut venison into slices. Serve on warm plates with the sauce and the red cabbage and oranges.
For the red cabbage salad: Cut the cabbage into quarters, remove the stalk and finely slice. Mix with 2 tablespoons of vinegar and mix well. Let sit for about 15 minutes and stir again. Peel, slice and squeeze the orange, collecting the juice. Chop half of the walnuts and roughly halve the rest. Combine the vinegar, orange juice, cumin, black pepper and oil to create a marinade. Rinse the cabbage with warm water. Drain and mix with the marinade, the chopped walnuts and orange segments. Garnish with the remaining walnut halves.