Venison Roast with Red Cabbage and Figs

Ingredients

• 500 g venison medallions (pre‑cut, ready to cook)
• Salad salt
• freshly ground pepper
• clarified butter (for frying)
• 2 pears
• 200 ml water
• 1 tsp lemon juice
• 0.25 cinnamon stick
• 2 tbsp sugar
• 4 dried figs
• 2 tbsp butter
• 1 tbsp sugar
• orange zest
• 600 g red cabbage
• 1 onion
• 2 Apples
• 2 dried figs
• 30 g clarified butter (for sautéing)
• 1 tbsp sugar
• 3 tbsp vinegar
• Salt
• 50 ml grape juice
• 125 ml water
• 1 orange (unpeeled)
• 3 cloves of peppercorns
• 2 Bay leaves
• 2 Tbsp currant jam
• 50 ml red wine

Instructions

1. 1.

   Clean, slice or finely chop the red cabbage and remove the core. Peel and dice the onion and apples; also dice the figs finely. In a large pot heat the fat and brown the sugar until light caramelized. Add the onions and fruits, sauté briefly, then add the cabbage, sauté again, and immediately pour vinegar over it to preserve color. Salt the cabbage. Mix grape juice with grated orange zest, orange juice, and water. Cover the vegetables with little liquid and simmer at moderate heat for about 45 minutes until tender. After pouring in, add cloves and bay leaves and let them cook together. Finally finish the cabbage with jam and wine.

2. 2.

   Preheat the oven to 150 °C. Prepare a covered roasting pan. Heat some fat in a skillet. Pat the venison dry, season, and sear all sides quickly. Transfer the meat to the pan and roast covered until desired doneness (about 10 minutes).

3. 3.

   Bring water with lemon juice, cinnamon, and sugar to a boil. Meanwhile peel, quarter, core pears and add them to the simmering liquid. Cook over low heat until tender but not falling apart.

4. 4.

   For serving, dice three figs finely and cut one into wedges. Melt butter with sugar and caramelize the figs in it.

5. 5.

   Slice the meat, arrange on top of the red cabbage, spoon the caramelized figs over it, place pear quarters beside, and garnish with orange zest strips.