Venison with Crunchy Crust, Red Cabbage and Pears

Ingredients

• 600 g red cabbage
• 2 onions
• 2 Cloves of garlic
• 2 tbsp Vegetable oil
• 120 ml dry red wine
• 1 bay leaf
• 1 star anise
• 1 cinnamon stick
• 1 sour apple (e.g., Granny Smith)
• 1 tbsp balsamic vinegar
• 2 Tbsp currant jam
• Salt
• ground pepper
• 600 g venison loin fillet (pre‑cooked, thawed)
• 2 tbsp clarified butter
• 100 g butter
• 2 tbsp ground almonds
• 2 tbsp chopped, peeled almonds
• 40 g breadcrumbs
• 1 pear
• 1 tbsp Lemon Juice
• 1 tbsp butter
• 0.5 tsp powdered sugar
• 60 g coarsely chopped walnuts

Instructions

1. 1.

   Clean the red cabbage, remove the tough core and cut into fine strips or shave. Peel the onions. Dice one onion finely or slice it thinly; pierce the second onion with the garlic cloves.

2. 2.

   Heat oil in a hot pot and sauté the onion until translucent. Add the cabbage, stir briefly, then deglaze with wine. Add the pierced onion, bay leaf, star anise, and cinnamon. Peel, quarter, core, and grate the apple; add to the cabbage, mix well, cover, and simmer gently over low heat for about 15 minutes. Remove the lid. Refine with vinegar and jam, season with salt and pepper, and continue gentle simmering for another ~30 minutes, stirring occasionally.

3. 3.

   Preheat the oven on grill mode.

4. 4.

   Wash, pat dry, cut the venison into four equal pieces, season with salt and pepper, and sear in a hot pan with clarified butter until browned all sides. Remove and set aside. Melt butter in a pot, stir in walnuts and breadcrumbs, season with salt and pepper, then spread over the meat. Place briefly under the oven grill to develop a golden‑brown crust.

5. 5.

   Wash the pear and shave into thin longitudinal slices. Drizzle immediately with lemon juice and quickly sauté both sides in a hot pan with 1 tbsp butter. Dust with sugar and lightly caramelize. Add walnuts. Taste the cabbage, arrange on plates with pear slices and nuts, then place the grilled venison halves on top of the cabbage.

6. 6.

   Serve immediately.