Venison with Orange Sauce

Ingredients

• 650 g venison meat (from the shoulder)
• Salt
• black pepper (freshly ground)
• 3 tbsp vegetable oil
• 2 tbsp blossom honey
• 5 tbsp balsamic vinegar
• 400 g red cabbage leaves
• 60 g smoked bacon, cut into strips
• 1 onion
• 125 g pineapple flesh
• 2 chili peppers
• 125 ml pineapple juice
• 1 tbsp balsamic vinegar ("apple with walnut note")
• 1 tbsp Balsamic Rosso
• 3 tbsp Sesame oil
• Salt
• black pepper (freshly ground)
• a pinch of sugar
• 125 ml orange juice
• 20 g sugar
• 1 tbsp Cornstarch
• zest from 1 unprocessed orange

Instructions

1. 1.

   Season the venison with salt and pepper, tie it like a roast. Heat oil in a roasting pan and sear the meat all over. Roast in a preheated oven at 200°C for about 40 minutes.

2. 2.

   Warm the honey in a small saucepan until runny.

3. 3.

   Stir in the vinegar and brush the venison repeatedly with the honey mixture while roasting. Remove the finished roast from the oven, cover, and let it cool to lukewarm.

4. 4.

   Finely shred the red cabbage into a bowl. Cut the bacon into thin strips, crisp them in a hot pan, then remove. Peel the onion and slice into fine rings. Dice the pineapple flesh. Trim the chili stems, cut crosswise into thin rings, removing seeds. Add all these ingredients to the cabbage in the bowl.

5. 5.

   Whisk together the dressing ingredients, pour over the cabbage, mix well, and let sit for 30 minutes before tasting.

6. 6.

   For the sauce, boil orange juice with sugar. Dissolve cornstarch in a little cold water and thicken the orange juice with it. Simmer the orange zest in the sauce for 2-3 minutes, then cool.

7. 7.

   Slice the venison thinly and arrange on plates with the red cabbage salad. Drizzle the sauce over the meat and serve.