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Venison with Red Cabbage and Pears

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Venison with Red Cabbage and Pears
Difficulty:
moderate
Difficulty
Preparation:
50 min.
Preparation
ready in 1 hr 40 min.
Ready in
0
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Ingredients

for
4
For the red cabbage
600 grams
2
2
2 tablespoons
120 milliliters
1
1
1
1
sour Apple (Granny Smith)
1 tablespoon
2 tablespoons
Pepper (freshly ground)
For the venison
600 grams
Venison fillet (ready to cook, triggered)
2 tablespoons
100 grams
2 tablespoons
ground almonds
2 tablespoons
peeled, sliced almonds
40 grams
For the garnish
1
1 tablespoon
1 tablespoon
½ teaspoon
60 grams
coarsely chopped Walnuts

Preparation steps

1.

For the red cabbage: Rinse the cabbage, cut into quarteres, remove the hard stalk, and cut or slice into thin strips. Peel the onions. Cut one onion into small cubes. Cut the lard strips. Press the cloves into the second onion.

2.

Warm the oil in a pot over medium-high heat. Add the sliced onion and sauté until soft. Add the cabbage and sauté until wilted. Add the wine, the clove-studded onion, bay leaves, anise, and cinnamon. Peel the apples, quarter, core, and grate. Add the apples to the cabbage mixture. Cover and simmer over low heat about 15 minutes. Remove the lid. Add the vinegar and jelly. Season with salt and pepper.  Simmer another 30 minutes, stirring occasionally.

3.

For the venison: Turn the oven on broil.

4.

Rinse the meat, pat dry, cut into 4 equal pieces. Season with salt and pepper. Heat the clarified butter in a pan and then sear the meat until browned on all sides. Remove and set aside. Melt the regular butter in a saucepan. Stir the nuts and breadcrumbs. Season with salt and pepper. Spread the nut/breadcrumb crust evenly onto the meat. Place on an oven-proof dish and broil until a golden brown color.

5.

For the garnish: Rinse the pear and cut into thin slices. Immediately sprinkle the slices with the lemon juice to prevent browning. Cook in a hot pan with 1 tablespoon butter briefly on both sides. Sprinkle the pear slices with sugar and let caramelize slightly. Add the nuts. Season the cabbage if needed. 

To serve, spread with the pear slices and nuts on plate. Add a spoonful of the cabbage and top with the meat.