← All recipes

🍽️ Crispy-coated venison fillets with red cabbage and caramelized pears

910 kcal · 30 min · 4 servings

Ingredients

• 600 g red cabbage
• 2 onions
• 2 cloves
• 2 tbsp vegetable oil
• 120 ml dry red wine
• 1 bay leaf
• 1 star anise
• 1 cinnamon stick
• 1 tart apple (e.g. Granny Smith)
• 1 tbsp balsamic vinegar
• 2 tbsp currant jelly
• salt
• pepper (from the mill)
• 600 g venison loin fillet (kitchen-ready, boned)
• 2 tbsp ghee
• 100 g butter
• 2 tbsp ground almond kernels
• 2 tbsp chopped, peeled almond kernels
• 40 g breadcrumbs
• 1 pear
• 1 tbsp lemon juice
• 1 tbsp butter
• 0.5 tsp powdered sugar
• 60 g roughly chopped walnut kernels

Instructions

1. 1. Remove the hard core from the red cabbage and cut the leaves into thin strips.
2. 2. Peel two onions.
3. 3. Dice one of the onions finely.
4. 4. Stuck the cloves into the second whole onion.
5. 5. Heat the oil in a pot.
6. 6. Sauté the diced onion until translucent.
7. 7. Add the red cabbage and sauté briefly.
8. 8. Deglaze the mixture with the wine.
9. 9. Add the clove-studded onion, bay leaves, anise, and cinnamon to the pot.
10. 10. Peel the apple.
11. 11. Cut the apple into quarters and remove the core.
12. 12. Grate the apple quarters finely.
13. 13. Stir the grated apples into the red cabbage.
14. 14. Place the lid on the pot.
15. 15. Simmer the red cabbage over low heat for about 15 minutes.
16. 16. Remove the lid from the pot.
17. 17. Finish the red cabbage with the vinegar and the jelly.
18. 18. Season the vegetables with salt and pepper.
19. 19. Let the red cabbage cook gently for another 30 minutes.
20. 20. Stir the vegetables occasionally.
21. 21. Switch the oven to the grill function.
22. 22. Wash the meat.
23. 23. Pat the meat dry with a kitchen towel.
24. 24. Divide the meat into four equal pieces.
25. 25. Season the meat pieces with salt and pepper.
26. 26. Heat ghee in a hot pan.
27. 27. Sear the meat pieces on all sides.
28. 28. Remove the meat pieces from the pan and set them aside.
29. 29. Melt the butter in a pot.
30. 30. Stir the nuts and breadcrumbs into the butter.
31. 31. Season the crust mixture with salt and pepper.
32. 32. Distribute the crust mixture evenly over the meat pieces.
33. 33. Place the meat pieces under the hot grill.
34. 34. Let the crust turn golden brown.
35. 35. Wash the pear.
36. 36. Slice the pear lengthwise into paper-thin slices.
37. 37. Drizzle the pear slices immediately with lemon juice.
38. 38. Heat a pan and add one tablespoon of butter.
39. 39. Sauté the pear slices briefly on both sides.
40. 40. Dust the pears with sugar.
41. 41. Let the sugar caramelize slightly.
42. 42. Add the nuts to the pears.
43. 43. Taste the red cabbage one last time.
44. 44. Distribute the red cabbage onto the plates.
45. 45. Garnish the red cabbage with the pear slices and nuts.
46. 46. Remove the meat pieces from the oven.
47. 47. Cut the meat pieces in half.
48. 48. Place the meat on top of the red cabbage.
49. 49. Serve the dish.

Nutrition per serving

• kcal: 910
• Protein: 45 g · Fett/Fat: 64 g · Carbs: 36 g