Venison Fillet on Red Cabbage and Lingonberries
Venison fillet on red cabbage and lingonberries is a recipe with fresh ingredients from the venison category. Try this and other recipes from Spoonsparrow!
Ingredients
- 1 head red cabbage (ca. 1 kg)
- 1 Red Onion
- 50 g fresh lingonberries (or cranberries)
- 1 tsp sugar
- 200 ml game stock (glass)
- 1 tsp ground cinnamon
- Salt
- ground pepper
- 8 venison medallions (about 75 g each)
- clarified butter (for frying)
Instructions
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1.
Remove the outer leaves of the cabbage, quarter lengthwise, cut out the core and slice the cabbage crosswise into thin strips. Peel the onion and cut it into fine rings. Wash the lingonberries and drain them. Heat some clarified butter in a large pot and sauté the onion rings until translucent, add the cabbage and stir to brown. Pour in the stock, cover and simmer for 25-30 minutes over medium heat. The cabbage should still have a slight bite. Stir in cinnamon and sugar, season with salt and pepper, and let it rest off the heat. Fold in the lingonberries and taste.
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2.
Heat some clarified butter in a pan. Season the venison medallions with salt and pepper and sear them on both sides until browned, then reduce the heat and cook for about 3-4 minutes per side. Plate over the cabbage.
