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🍽️ Tender Venison Filets with Sweet-Sour Orange-Cinnamon Red Cabbage

485 kcal · 30 min · 4 servings

Ingredients

• 1 head Red Cabbage (approx. 1 kg)
• 1 red Onion
• 2 unpeeled Oranges
• 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 center of the cabbage quarters.
4. 4. Slice the red cabbage into thin strips.
5. 5. Peel the onion.
6. 6. Cut the onion into thin rings.
7. 7. Peel the oranges completely using a knife.
8. 8. Cut the orange flesh into small cubes.
9. 9. Heat some ghee 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 briefly while stirring.
14. 14. Pour the meat stock over the cabbage.
15. 15. Cover the pot with a lid.
16. 16. Cook the 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. Season the red cabbage with salt and pepper to taste.
20. 20. Remove the pot from the heat.
21. 21. Let the cabbage rest for a moment.
22. 22. Stir the orange cubes into the warm cabbage.
23. 23. Taste the mixture one last time and adjust seasoning if needed.
24. 24. Heat some ghee in a frying pan.
25. 25. Salt the venison medallions.
26. 26. Pepper the venison medallions.
27. 27. Sear the medallions firmly on both sides.
28. 28. Reduce the heat to a lower setting.
29. 29. Cook the medallions in the pan for about 3 to 4 minutes.
30. 30. Serve the finished venison filets on top of the orange-cinnamon red cabbage.

Nutrition per serving

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