Venison Tenderloin with Savoy Cabbage

Ingredients

• 800 g venison cutlet
• 2 tbsp oil (for searing)
• Salt
• black pepper (freshly ground)
• Salt
• 0.5 lemon
• 500 g savoy cabbage (cleaned)
• 0.1 l heavy cream
• 1 tbsp butter
• Salt
• pepper (and nutmeg)
• 2 shallots
• 1 Carrot
• 50 g celery
• 1 tbsp Tomato Paste
• 0.375 l red wine
• 400 ml game stock (from the jar)
• 100 g pistachio nuts
• 100 g breadcrumbs
• 4 tbsp chervil leaves
• 1 egg yolk
• 1 tbsp butter

Instructions

1. 1.

   Wash the savoy cabbage and cut it crosswise into strips, blanch in boiling salted water with lemon juice for about 3 minutes, remove, shock in ice water and drain. Heat butter in a pan, sauté the cabbage for several minutes while stirring, add cream, stir and season with salt, pepper and nutmeg.

2. 2.

   For the sauce peel, finely chop the shallots, carrot and celery and sauté in hot oil. Stir in tomato paste and deglaze with red wine, reduce to half, then add game stock. Let it simmer briefly, puree, strain through a sieve, taste and keep warm.

3. 3.

   Grind pistachios in an electric food processor, add herbs and breadcrumbs, stir briefly, then mix in egg yolk and butter until well combined.

4. 4.

   Season the venison tenderloin with salt and pepper and sear all sides in hot oil. Then bake in a preheated oven at 180°C for 8 minutes to finish cooking.

5. 5.

   Spread the pistachio mixture over the venison and broil under the grill for about 5 minutes to brown. Slice the venison, serve with sauce and vegetables on warmed plates.