Christmas Venison with Lingonberries, Sprouts and Sushi

Ingredients

• 600 g venison medallions (pre‑cooked)
• 0.5 head red cabbage
• 3 tbsp Sesame oil
• 100 g sprouts
• light soy sauce
• fish sauce
• 4 tbsp lingonberries (jarred)
• 1 tbsp honey
• Salt
• ground pepper

Instructions

1. 1.

   Wash and pat dry the venison, then slice into strips.

2. 2.

   Clean the red cabbage, remove the core, finely chop or shave it.

3. 3.

   Brown the meat in 2 tbsp hot oil, then set aside. In the remaining oil sauté the cabbage, deglaze with a splash of water, and cook for about 5‑6 minutes until just tender. Mix the meat with sprouts and lingonberries, simmer together over low heat for another 6‑8 minutes until pink. Season with honey, soy sauce, fish sauce, salt, and pepper.