Venison Fillet with Red Cabbage

Ingredients

• 800 g deboned venison cutlets
• 2 tbsp oil (for searing)
• Salt
• Pepper (freshly ground)
• 2 shallots
• 1 small carrot
• 50 g celery
• 1 tbsp Tomato Paste
• 0.375 l red wine
• 400 ml game stock (from the jar)
• 100 g Hazelnuts
• 100 g breadcrumbs
• 4 tbsp chopped chervil leaves
• 1 egg yolk
• 1 tbsp butter
• 700 g red cabbage (small head)
• 1 large orange
• 25 g walnut kernels
• 3.5 tbsp vinegar
• 4 tbsp oil
• 0.5 tsp caraway seeds
• Pepper (freshly ground)

Instructions

1. 1.

   For the sauce, peel and finely chop shallots, carrot, and celery; sauté in hot oil. Stir in tomato paste and deglaze with red wine, reduce to half, then add game stock. Let simmer briefly, puree, strain through a sieve, season, and keep warm.

2. 2.

   Chop nuts, herbs, and breadcrumbs; mix together, then add egg yolk and butter, stirring well.

3. 3.

   Season venison fillet with salt and pepper and sear all sides in hot oil. Then bake in preheated oven at 180°C for 8 minutes.

4. 4.

   Spread nut mixture over the fillet and broil under the grill for about 5 minutes to brown. Slice fillet and serve with sauce, red cabbage, and orange on warmed plates.

5. 5.

   Quarter the cabbage, remove core, and finely shave. Mix with 2 tbsp vinegar and combine well; let rest for ~15 minutes, stirring occasionally. Peel and segment orange, reserving juice. Roughly chop half of walnut kernels, halve the rest. Whisk remaining vinegar, orange juice, caraway seeds, pepper, and oil into a dressing. Rinse cabbage in lukewarm water, drain, then mix with dressing, chopped walnuts, and orange segments, garnishing with remaining walnut halves.