Venison Tenderloin with Cranberries and Chestnuts

Ingredients

• 1 kg venison tenderloin
• 60 g clarified butter (4 tbsp)
• Salt
• Pepper
• 2 sprigs Rosemary
• 600 g red cabbage
• 1 onion
• 300 ml vegetable stock
• 4 tbsp red wine vinegar
• 1 cinnamon stick
• 1 grated apple
• nutmeg
• 150 g chestnuts (pre-cooked; vacuum-packed)
• 0.5 stalk leeks
• 2 carrots
• 100 g Celery Root
• 2 shallots
• 1 tbsp Tomato Paste
• 150 ml red wine
• 0.5 Red Onion
• 150 g cranberries (fresh or frozen)
• 2 tbsp forest honey
• 1 pinch cinnamon

Instructions

1. 1.

   Trim and pat the venison tenderloin dry. Heat 2 tbsp clarified butter in a pan. Sear the meat all around for 10 minutes over high heat, seasoning with salt and pepper. Wash rosemary, shake off excess water, and place it in an oven-safe dish. Put the venison on top and bake in a preheated oven at 100 °C (fan 80 °C; gas: level 1–2) for 45–50 minutes.

2. 2.

   Meanwhile clean the red cabbage, remove the core, and slice into fine strips. Peel and dice the onion. Heat 1 tbsp clarified butter in a pot. Roast the onion over medium heat for 3 minutes. Add the cabbage and simmer for about 6 minutes. Pour in 150 ml stock, vinegar, cinnamon stick, and apple; season with salt, pepper, and freshly grated nutmeg. Cover and let cook on low heat for about an hour. Add chestnuts after 50 minutes and simmer together for another 10 minutes.

3. 3.

   Clean, wash, and chop the vegetables. Sauté them in a pan over medium heat for 5 minutes. Add tomato paste and caramelize. Deglaze with red wine, add remaining stock, and simmer covered on low heat for 10 minutes. Then strain the sauce through a fine sieve, reduce if needed, season with salt and pepper, and keep warm.

4. 4.

   In the meantime peel and chop the red onion. Heat the remaining clarified butter in a pot. Sauté the onion over medium heat for 2 minutes. Add cranberries and honey, then simmer on low heat for 7 minutes. Season with salt and pepper.

5. 5.

   Remove the venison from the oven and let it rest briefly. Arrange the cabbage and cranberries on plates. Slice the venison into rounds, place them on the plates, and drizzle with the sauce.