Venison Fillet on Red Cabbage

Ingredients

• 600 g venison fillet (ready to cook)
• Salt
• Pepper (freshly ground)
• 2 tbsp clarified butter
• 1 red cabbage (≈1 kg)
• 1 apple (e.g., Boskop)
• 40 g clarified butter
• 1 tbsp sugar
• 0.125 l red wine vinegar
• 0.125 l dry red wine
• 1 onion
• 4 cloves allspice
• 1 bay leaf
• 1 tbsp Olive Oil
• 1 Garlic clove
• 50 g Pistachios

Instructions

1. 1.

   Preheat the oven to 120°C (top and bottom heat).

2. 2.

   Clean the cabbage, quarter it, remove the core, and shred the quarters into fine strips. Wash, peel, halve, and shred the apple. Heat clarified butter in a pot, add the cabbage, briefly sauté, then stir in the apple and sugar. Deglaze with vinegar and wine. Skewer the onion with allspice and add it with the bay leaf. Cover and simmer gently for about 40 minutes until tender.

3. 3.

   Meanwhile, rinse the venison fillet, pat dry, season with salt and pepper, and sear quickly on all sides in hot clarified butter. Transfer to a rack over a roasting pan and bake for about 25 minutes until pink inside.

4. 4.

   Peel the garlic clove and finely dice it. Sauté with olive oil in a small pan. Roughly chop pistachios, add them, and cook briefly together.

5. 5.

   Remove the onion and bay leaf from the cabbage after cooking, season the cabbage again with salt and pepper, then plate on a warmed platter. Arrange sliced venison fillet and chopped pistachios over it. Serve with optional boiled potatoes or spaetzle.