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🍽️ Tender venison loins with red cabbage and cranberries

449 kcal · 30 min · 4 servings

Ingredients

• 1 kg venison loin fillet
• 60 g clarified butter (4 tbsp)
• salt
• pepper
• 2 sprigs rosemary
• 600 g red cabbage
• 1 onion
• 300 ml vegetable broth
• 4 tbsp red wine vinegar
• 1 cinnamon stick
• 1 grated apple
• nutmeg
• 150 g chestnuts (pre-cooked; vacuum-sealed)
• 0.5 stalk leek
• 2 carrots
• 100 g celeriac
• 2 shallots
• 1 tbsp tomato paste
• 150 ml red wine
• 0.5 red onion
• 150 g cranberries (fresh or frozen)
• 2 tbsp forest honey
• 1 pinch cinnamon

Instructions

1. 1. Remove all sinews and fat edges from the venison loin.
2. 2. Pat the meat completely dry with a kitchen towel.
3. 3. Heat two tablespoons of clarified butter in a large pan.
4. 4. Sear the meat on all sides over high heat for ten minutes.
5. 5. Season the seared meat with salt and pepper.
6. 6. Wash the rosemary sprigs and shake off excess water.
7. 7. Place the rosemary sprigs in a heatproof baking dish.
8. 8. Place the meat on top of the rosemary.
9. 9. Preheat the oven to 100 degrees Celsius (convection: 80 degrees Celsius, gas mark: 1-2).
10. 10. Put the dish in the oven and cook the meat for 45 to 50 minutes.
11. 11. Remove the core from the red cabbage and cut the vegetable into thin strips.
12. 12. Peel the onion and dice it finely.
13. 13. Heat one tablespoon of clarified butter in a pot.
14. 14. Sauté the onion cubes over medium heat for three minutes.
15. 15. Add the red cabbage and cook for about six minutes.
16. 16. Add 150 milliliters of broth, vinegar, a cinnamon stick, and the apple.
17. 17. Season the vegetables with salt, pepper, and freshly grated nutmeg.
18. 18. Simmer the vegetables covered over low heat for about one hour.
19. 19. Add the chestnuts after 50 minutes and cook for another 10 minutes.
20. 20. Peel the vegetables for the sauce, wash them, and chop them into small pieces.
21. 21. Fry the vegetables in the meat drippings for five minutes over medium heat.
22. 22. Stir in the tomato paste and let it caramelize briefly until golden brown.
23. 23. Deglaze the pan with red wine and add the remaining broth.
24. 24. Simmer the sauce covered over low heat for ten minutes.
25. 25. Strain the sauce through a fine sieve to smooth it out.
26. 26. Reduce the sauce if necessary to thicken it.
27. 27. Season the sauce with salt and pepper and keep it warm.
28. 28. Peel the red onion and chop it finely.
29. 29. Heat the remaining clarified butter in a small pot.
30. 30. Sauté the onions over medium heat for two minutes.
31. 31. Add the cranberries and honey.
32. 32. Simmer the mixture over low heat for seven minutes.
33. 33. Season the cranberry sauce with salt and pepper.
34. 34. Remove the venison loin from the oven and let it rest briefly.
35. 35. Plate the red cabbage and cranberries.
36. 36. Slice the meat and place it on the plates.
37. 37. Drizzle the meat with the warm sauce.

Nutrition per serving

• kcal: 449
• Protein: 40 g · Fett/Fat: 13 g · Carbs: 38 g