Venison Roast with Cabbage

Ingredients

• 600 g venison loin (ready to cook, boneless)
• white wine vinegar (for brining)
• 5 tbsp clarified butter
• 2 carrots
• 2 onions
• 1 tbsp Tomato Paste
• 250 ml red wine
• 300 ml game stock
• 12 juniper berries
• 2 Bay leaves
• 5 allspice berries
• 10 peppercorns
• 50 g sauce gingerbread
• 500 g savoy cabbage
• 1 tbsp butter
• Salt
• pepper (ground)
• nutmeg
• 2 tbsp vegetable oil (for baking sheet)
• 2 ripe pears (e.g., Williams Christ)
• 100 ml dry white wine (e.g., Riesling)
• 200 g cleaned chanterelles
• 400 g fresh currants (cleaned)
• 1 tsp Honey

Instructions

1. 1.

   Wash the venison loin the day before and remove skin and sinews. Soak a kitchen towel in vinegar, wrap the loin in it, and refrigerate overnight. Take out 2 hours before roasting and pat dry. Preheat oven to 180°C (356°F) with upper and lower heat. In a large Dutch oven, heat clarified butter and sear the meat all around, then remove. Dice carrots finely. Peel onions, chop finely, and sauté with carrots in the pot. Add tomato paste, let it brown briefly, deglaze with red wine and game stock, add spices and sauce gingerbread, and simmer over medium heat for 20-25 minutes.

2. 2.

   Meanwhile, trim the savoy cabbage from its core and cut into strips. Sauté in butter, deglaze with a little water, season, cover, and simmer gently for about 10 minutes. Season the venison with salt and pepper, place on an oiled baking sheet, and roast in the preheated oven to desired doneness. Peel pears, halve, core, and warm them in white wine. While that cooks, strain the sauce through a sieve into a pot, add currants and chopped chanterelles, reduce slightly, and finish with honey. Slice the meat into portions, arrange decoratively on a warmed plate. Spoon the berries from the sauce, drizzle sauce over the meat, and serve alongside cabbage, pear, and berries.