Reindeer Mince Meat with Zucchini Wrap and Red Cabbage

Ingredients

• 2 Zucchini
• Salt
• vegetable oil
• 100 g toast bread (sliced)
• 1 bay leaf
• 1 tsp allspice berries
• 1 tsp peppercorns
• 1 tsp juniper berries
• 1 onion
• 1 Garlic clove
• 1 tbsp freshly chopped parsley
• 1 tsp freshly chopped marjoram
• 250 g reindeer mince meat
• 250 g mixed ground meat
• 1 egg
• 1 tbsp sharp mustard
• 1 tbsp lingonberries (jarred)
• pepper (from grinder)
• 600 g red cabbage
• sugar
• 1 tsp powdered sugar
• 120 ml dry red wine
• 1 tbsp cassis
• 75 ml orange juice
• 1 tbsp White Wine Vinegar
• 1 tbsp Maple Syrup
• 4 ripe figs
• 1 tbsp peeled pistachio nuts
• 2 tbsp pomegranate seeds
• marjoram (for garnish)

Instructions

1. 1.

   Wash, trim and slice zucchini lengthwise into thin strips or shave; blanch briefly in boiling salted water, cool, rinse, and drain.

2. 2.

   Line a greased terrine pan crosswise with overlapping zucchini slices.

3. 3.

   Soak the toast bread in lukewarm water after removing crusts.

4. 4.

   Crush spices in a mortar. Peel and finely chop onion and garlic; sauté in hot pan with 1 tbsp oil until translucent. Mix in herbs, remove from heat, and let cool.

5. 5.

   Preheat oven to 140°C (Ober- und Unterhitze).

6. 6.

   Combine the ground meats with egg, mustard, spices, onion mixture, drained toast bread, and lingonberries; season with salt and pepper. Spread onto zucchini strips, smooth, fold ends over, and bake for 1 ¼ hours.

7. 7.

   Meanwhile, remove outer leaves from cabbage, quarter, trim stem, slice into thin ribbons. Mix ribbons with 1 tsp salt and 1 tsp sugar in a bowl and let rest.

8. 8.

   Caramelize powdered sugar in a pan, deglaze with wine, stir in liqueur, reduce to ¼.

9. 9.

   Add the reduction to the cabbage, let sit 20 minutes. Whisk orange juice, vinegar, syrup, and oil; mix into cabbage and season with salt, pepper, and sugar.

10. 10.

    Cut figs into wedges. Roughly chop pistachios and combine with pomegranate seeds in the cabbage mixture.

11. 11.

    Remove terrine from oven, carefully flip onto a platter, slice. Arrange cabbage on plates, top with meat slices, garnish with fig wedges and marjoram leaves, and serve.