Venison Fillet with Balsamic Cabbage

Ingredients

• 400 g venison fillet
• salt, pepper
• 1 Vanilla bean
• 1 tbsp oil
• 1 cinnamon stick
• 2-3 star anise
• 200 ml game stock
• 250 g pale savoy cabbage leaves
• 1 tbsp sugar
• 4 tbsp balsamic vinegar
• juice of one orange
• 100 g blue grapes
• salt, pepper

Instructions

1. 1.

   Preheat oven to 200-225°C (gas: level 4-5/ convection: 180-200°C). Clean the venison fillet and season with salt and pepper. Split the vanilla bean lengthwise and press the cut surface onto the meat at intervals. Heat oil in a pan. Sear the meat on both sides until browned. Transfer to a baking dish. Quarter the cinnamon stick lengthwise. Add it along with the vanilla bean and star anise to the dish. Pour in game stock. Bake in the oven for 10-12 minutes. Set the meat aside to warm for 5 minutes.

2. 2.

   Rinse the cabbage leaves and pat dry. Remove stems. Cut the leaves into larger pieces. Caramelize sugar in a pan. Deglaze with vinegar and orange juice and let the caramel boil away. Pour in game stock. Simmer the cabbage leaves in the stock for 10 minutes. Rinse grapes and simmer them together with the cabbage during the last 4 minutes.

3. 3.

   Slice the venison fillet and arrange it on a plate with the cabbage and grapes. Garnish with the spices.