Venison Medallions with Orange-Cinnamon Red Cabbage
Venison medallions with orange-cinnamon red cabbage is a recipe featuring fresh ingredients from the venison category. Try this and other recipes from Spoonsparrow!
Ingredients
- 1 head red cabbage (≈1 kg)
- 1 Red Onion
- 2 untreated oranges
- 200 ml wild stock (glass)
- 1 tsp cinnamon powder
- Salt
- ground pepper
- 8 venison medallions (~75 g each)
- clarified butter for frying
Instructions
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1.
Remove the outer leaves of the red cabbage, quarter it lengthwise, trim the stem and cut the cabbage into thin strips. Peel the onion and slice it into fine rings. Thoroughly peel the oranges with a knife and dice them.
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2.
Heat some clarified butter in a large pot and sauté the onion rings until translucent, then 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 the cinnamon, season with salt and pepper, and let it rest off the heat. Fold in the orange pieces and adjust seasoning.
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3.
Heat some clarified butter in a skillet. 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 to finish. Plate the venison over the cabbage.
