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Venison with Orange Sauce

Venison with Orange Sauce
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1 hr 30 min.
Preparation
easy
Difficulty

Ingredients

for 4 servings
For the venison and salad
650 grams Venison meat (shoulder)
Salt
freshly ground Pepper
3 tablespoons Vegetable oil
2 tablespoons Blossom honey
5 tablespoons Balsamic vinegar
400 grams Red cabbage leaf
60 grams smoked, streaky Bacon
1 Onion
125 grams Pineapple pulp
2 Chile peppers
For the dressing
125 milliliters Pineapple juice
1 tablespoon Balsamic vinegar
1 tablespoon Balsamic vinegar
3 tablespoons Sesame oil
Salt
freshly ground Pepper
1 pinch Sugar
For the orange sauce
125 milliliters Orange juice
20 grams Sugar
1 tablespoon Cornstarch
Zest (from 1 orange)
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Preparation steps

Step 1/7

For the venison: Season meat with salt and pepper and tie off the roast. Heat oil in a roasting pan and brown meat on each side. Roast in preheated oven at 200°C (approximately 400°F) for about 40 minutes.

Step 2/7

Meanwhile, heat honey in a small saucepan until liquefied.

Step 3/7

Stir vinegar into honey. Baste venison with honey mixture repeatedly during roasting. Remove roast from oven and allow to cool to room temperature. 

Step 4/7

Finely chop red cabbage. Cut bacon into thin strips and fry until crisp. Peel and slice onion. Peel and core pineapple, then dice. Remove stems from chiles, cut into thin rings and remove the seeds. Combine all these ingredients in a large bowl.

Step 5/7

For the marinade: Mix ingredients together, pour over cabbage mixture, toss to coat and let marinate for 30 minutes.

Step 6/7

For the sauce: Boil orange juice and sugar. Mix cornstarch with a little cold water and add to orange juice mixture. Add orange zest and simmer for 2-3 minutes. Allow to cool.

Step 7/7

Cut venison into thin slices and serve with cabbage salad. Pour orange sauce over venison and serve.