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🍽️ Roasted Venison Loin with Bacon

803 kcal · 30 min · 4 servings

Ingredients

• 1 Venison loin (kitchen-ready, with bone, approx. 1,3 kg)
• 1 tbsp Juniper berries
• Pepper (from the mill)
• Salt
• 70 g melted butter
• 6 slices Turkey bacon (halved)
• 1 bunch Soup vegetables
• 2 Onions
• 450 ml Cranberry juice
• 200 ml Game stock
• 800 g Red cabbage
• 2 Cloves
• 1 Cinnamon stick
• 200 g fresh Cranberries
• 75 g Sour cream

Instructions

1. 1. Rinse the venison loin under running water.
2. 2. Pat the meat completely dry with a kitchen towel.
3. 3. Remove visible sinews and excess fat from the meat.
4. 4. Carefully separate the meat from the bone with a sharp knife, but do not detach it completely.
5. 5. Crush juniper berries, peppercorns, and a little salt in a mortar to form a coarse powder.
6. 6. Rub the venison loin all over with the spice mixture.
7. 7. Grease a roasting pan with a little fat if it is not non-stick.
8. 8. Place the venison loin in the prepared roasting pan.
9. 9. Melt 40 grams of butter until liquid.
10. 10. Drizzle the venison loin with the melted butter.
11. 11. Cover the meat with slices of bacon.
12. 12. Clean the vegetables and one onion.
13. 13. Peel the onion and roughly dice the vegetables and the onion.
14. 14. Add the chopped vegetables and onion to the meat in the roasting pan.
15. 15. Pour 200 milliliters of juice over the meat and vegetables.
16. 16. Preheat the oven to 160 degrees Celsius (140 degrees Celsius with fan or gas mark 2).
17. 17. Place the roasting pan in the preheated oven.
18. 18. Roast the meat in the oven for about 40 minutes.
19. 19. Remove the roasting pan from the oven and remove the bacon slices from the meat.
20. 20. Pour a small amount of meat stock (pan juices) into the roasting pan.
21. 21. Return the roasting pan to the oven and braise the meat for another 30 minutes.
22. 22. Gradually add the remaining meat stock while the meat is braising.
23. 23. Rinse the cabbage under running water.
24. 24. Cut the cabbage into four quarters.
25. 25. Remove the hard core from the center of the cabbage quarters.
26. 26. Cut the cabbage into thin strips or shred it finely.
27. 27. Peel the remaining onion.
28. 28. Cut the onion into thin strips.
29. 29. Melt the remaining butter until liquid.
30. 30. Fry the onion slices in the hot butter.
31. 31. Add the chopped cabbage to the onion in the pan.
32. 32. Sauté the cabbage briefly with the onion.
33. 33. Deglaze the cabbage with the remaining juice.
34. 34. Add the spices.
35. 35. Braise the cabbage over medium heat for 20 to 25 minutes.
36. 36. Remove the cranberries from the stems.
37. 37. Wash the cranberries.
38. 38. Add the cranberries to the red cabbage.
39. 39. Let the red cabbage braise for another 20 minutes.
40. 40. Season the red cabbage with salt and pepper.
41. 41. Remove the venison loin from the oven.
42. 42. Cover the meat and let it rest for about 10 minutes.
43. 43. Strain the roasting juices through a fine sieve into a pot.
44. 44. Squeeze the vegetables in the sieve well to extract all flavors.
45. 45. Heat the strained stock.
46. 46. Stir the sour cream into the hot stock.
47. 47. Bring the sauce to a brief boil until it thickens.
48. 48. Season the sauce with salt and pepper.
49. 49. Separate the venison loin completely from the bone.
50. 50. Slice the meat into even slices.
51. 51. Serve the venison slices together with the red cabbage.
52. 52. Serve the sauce separately.

Nutrition per serving

• kcal: 803
• Protein: 84 g · Fett/Fat: 31 g · Carbs: 46 g