Venison Patties with Pears and Cabbage

Ingredients

• 600 g venison (shoulder)
• 2 shallots
• 1 Garlic clove
• 1 egg
• 1 tsp freshly chopped thyme
• 1 tsp freshly chopped rosemary
• Salt
• Pepper (freshly ground)
• 6 tbsp breadcrumbs
• 2 tbsp clarified butter
• 1 savoy cabbage (≈1 kg)
• 1 onion
• 1 tbsp butter
• nutmeg
• 300 ml Vegetable broth
• 4 canned pear halves (unsweetened)

Instructions

1. 1.

   Peel and halve the shallots, then dice finely. Peel the garlic and mince it. Wash the venison, pat dry, trim, cut into small pieces, and grind through a fine meat grinder.

2. 2.

   Add the diced shallots, minced garlic, and egg to the ground meat; season with thyme, rosemary, salt, and pepper, then mix into a dough. Knead the dough with half of the breadcrumbs.

3. 3.

   Shape 12 small patties from the dough, roll them in the remaining breadcrumbs, and slowly brown them all sides in hot clarified butter.

4. 4.

   Quarter the savoy cabbage lengthwise, remove the core, slice the leaves into strips. Rinse and drain. Dice the onion finely and sauté until translucent in hot butter.

5. 5.

   Add the cabbage to the pan, season, cook for 2–3 minutes, pour in broth, and simmer for about 10 minutes over medium heat. Season the vegetables with salt, pepper, and a pinch of nutmeg. Drain the pear halves and cut them into wedges.

6. 6.

   Arrange the sautéed cabbage and pear wedges on warmed plates, top each with three patties, and garnish with fresh herbs before serving.