Venison Tenderloin Roast with Fig Red Cabbage

Ingredients

• 600 g venison tenderloin (pre‑trimmed, boneless)
• Salt
• Pepper (freshly ground)
• 2 tbsp Vegetable oil
• 800 g red cabbage
• 1 tbsp powdered sugar
• 80 ml port wine
• 200 ml dry red wine
• 140 ml vegetable broth
• 1 bay leaf
• 2 cloves Allspice
• 1 cinnamon stick
• 0.5 tsp Peppercorns
• 1 orange zest
• 6 dried figs
• 600 g Potatoes
• 1 quince
• 1 tsp sugar
• a pinch ground cinnamon
• 150 ml milk
• 30 g Butter
• freshly grated nutmeg

Instructions

1. 1.

   Preheat the oven to 100 °C (200 °F) with upper and lower heat.

2. 2.

   Wash, pat dry, trim, salt, pepper the venison, then sear all sides in a hot pan with oil. Transfer to the oven and roast for about 50 minutes until pink inside.

3. 3.

   Meanwhile, clean the cabbage, cut into quarters, remove core, slice thinly or shave into strips.

4. 4.

   Caramelize sugar in a pot, deglaze with port wine and red wine, reduce slightly, then add red wine and broth. Cover and simmer on low heat for 1–1½ hours.

5. 5.

   Place spices in a spice bag and stir into the cabbage after 40 minutes.

6. 6.

   Slice figs into halves.

7. 7.

   Peel, quarter, and boil potatoes in salted water for 25–30 minutes. Peel, quarter quince, remove core, dice. Cook quince with sugar, cinnamon, and 100 ml water until soft and liquid evaporates (~10 min).

8. 8.

   Drain potatoes, let steam off, press through a potato masher, then blend with milk and butter to a smooth purée. Fold in quince cubes, season with salt and nutmeg.

9. 9.

   Add figs at the end of cabbage cooking, remove spice bag, taste cabbage with pomegranate syrup, salt, and pepper.

10. 10.

    Remove venison from oven, rest briefly, slice into medallions. Plate with red cabbage and purée.

11. 11.

    Serve immediately.