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🍽️ Tender Venison Fillet with Juicy Red Cabbage and Sweet-Tart Lingonberries

485 kcal · 30 min · 4 servings

Ingredients

• 1 head Red Cabbage (approx. 1 kg)
• 1 red Onion
• 50 g fresh Cranberries (or Cranberries)
• 1 tsp Sugar
• 200 ml Game Stock (jar)
• 1 tsp Cinnamon powder
• Salt
• Pepper (from the mill)
• 8 Venison Medallions (approx. 75 g each)
• Ghee (for frying)

Instructions

1. 1. Remove the outer leaves from the red cabbage.
2. 2. Cut the red cabbage head into four quarters lengthwise.
3. 3. Cut out the hard core from the inside of the cabbage quarters.
4. 4. Slice the red cabbage crosswise into very thin strips.
5. 5. Peel the onion.
6. 6. Cut the onion into thin rings.
7. 7. Wash the lingonberries thoroughly.
8. 8. Let the lingonberries drain well.
9. 9. Heat some clarified butter in a large pot.
10. 10. Add the onion rings to the hot fat.
11. 11. Sauté the onions until they become translucent.
12. 12. Add the sliced red cabbage to the pot.
13. 13. Sauté the cabbage while stirring constantly.
14. 14. Pour the meat stock over the cabbage.
15. 15. Cover the pot with a lid.
16. 16. Cook the red cabbage over medium heat for 25 to 30 minutes.
17. 17. Check if the cabbage still has a slight bite.
18. 18. Stir the cinnamon into the cabbage.
19. 19. Stir the sugar into the cabbage.
20. 20. Season the red cabbage with salt and pepper.
21. 21. Remove the pot from the heat.
22. 22. Let the red cabbage rest for a moment.
23. 23. Heat some clarified butter in a frying pan.
24. 24. Salt the venison medallions.
25. 25. Pepper the venison medallions.
26. 26. Sear the medallions vigorously on both sides.
27. 27. Reduce the heat to low.
28. 28. Cook the medallions in the pan for another 3 to 4 minutes.
29. 29. Serve the venison fillet on top of the red cabbage.

Nutrition per serving

• kcal: 485
• Protein: 39 g · Fett/Fat: 22 g · Carbs: 28 g