Venison Roast with Red Cabbage

Ingredients

• 800 g red cabbage
• 2 Apples
• 4 tbsp olive oil
• 2 onions
• 3 bay leaves
• Salt
• Pepper
• 2 cloves of mace
• 1 tsp whole cane sugar
• 4 tbsp red wine vinegar
• 0.25 l red wine
• 2 Tbsp currant jam
• 100 g cooked chestnuts
• 800 g venison loin (boneless)
• 200 g turkey bacon (sliced)
• 3 bay branches

Instructions

1. 1.

   Wash and shred the cabbage. Peel and shred the apples. Dice the onions. Heat 2 tablespoons of oil in a pot and sauté the onions. Add the cabbage, apples, and bay leaves; season with salt, pepper, mace, and sugar.

2. 2.

   Pour in vinegar first, then red wine. Cover and cook over medium heat for 60 to 90 minutes. Stir in currant jam during the last five minutes and place the chestnuts on top to warm.

3. 3.

   Meanwhile, season the venison loin with pepper, wrap it in turkey bacon, and secure with bay branches. Heat a skillet with the remaining olive oil and brown the venison all around for 15–20 minutes over low heat. Slice and serve alongside the red cabbage.