Venison Fillets on Red Cabbage and Cranberries
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(0 votes)
Health Score:
7,1 / 10
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
ready in 1 hr 20 min.
Ready in
Ingredients
for
4
- Ingredients
- 1 head Red cabbage (1 kg)
- 1 red onion
- 50 grams fresh lingonberry (or cranberries)
- 1 tsp sugar
- 200 milliliters Game stock (from a jar)
- 1 tsp Ground cinnamon
- salt
- freshly ground peppers
- 8 Venison medallions (each about 75 grams)
- clarified butter (for cooking)
Preparation steps
1.
Remove outer leaves from cabbage, quarter lengthwise and cut out stalk. Cut cabbage into thin strips crosswise. Peel onion and cut into thin rings. Rinse cranberries and drain. Heat a little butter in a large saucepan and saute onion rings until soft, add cabbage and saute, stirring. Add broth and simmer on medium heat, covered, for 25-30 minutes. Season with cinnamon, sugar, salt and pepper and remove from heat. Let stand for a few minutes. Add cranberries and season to taste.
2.
Heat butter in a pan. Rinse and pat dry venison medallions, season with salt and pepper. Sear on both sides and reduce heat, simmer for about 3-4 minutes in the pan. Arrange cabbage on plates and top with venison. Serve.
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