🍽️ Venison Loin with Pointed Cabbage

Name: Venison Loin with Pointed Cabbage
Total time: 30 min
Yield: 4 servings
Ingredients: 800 g Venison Loin; 2 tbsp Oil (for searing); Salt; Pepper (from the mill); Salt; 0.5 Lemon; 500 g Pointed Cabbage (cleaned); 0.1 l Whipping Cream; 1 tbsp Butter; Salt; Pepper (and Nutmeg); 2 Shallots; 1 Carrot; 50 g Celery; 1 tbsp Tomato Paste; 0.375 l Red Wine; 400 ml Game Stock (from the jar); 100 g Pistachio Kernels; 100 g Breadcrumbs; 4 tbsp Chervil Leaves; 1 Egg Yolk; 1 tbsp Butter

793 kcal · 30 min · 4 servings

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Ingredients

800 g Venison Loin
2 tbsp Oil (for searing)
Salt
Pepper (from the mill)
Salt
0.5 Lemon
500 g Pointed Cabbage (cleaned)
0.1 l Whipping Cream
1 tbsp Butter
Salt
Pepper (and Nutmeg)
2 Shallots
1 Carrot
50 g Celery
1 tbsp Tomato Paste
0.375 l Red Wine
400 ml Game Stock (from the jar)
100 g Pistachio Kernels
100 g Breadcrumbs
4 tbsp Chervil Leaves
1 Egg Yolk
1 tbsp Butter

Instructions

1. Wash the pointed cabbage thoroughly.
2. Cut the cabbage into thin, crosswise strips.
3. Boil the strips for about 3 minutes in salted water with a splash of lemon juice (this is called blanching).
4. Remove the cabbage from the water.
5. Shock it immediately in ice-cold water.
6. Let the cabbage drain well.
7. Heat butter in a pan.
8. Sauté the cabbage in it for a few minutes while stirring.
9. Stir in the cream.
10. Season the mixture with salt, pepper, and nutmeg.
11. Set the cabbage mixture aside.
12. Peel the shallots, the carrot, and the celery.
13. Chop the vegetables finely.
14. Sauté the vegetables in hot oil.
15. Stir in the tomato paste.
16. Deglaze everything with red wine.
17. Reduce the liquid by half.
18. Add the game stock.
19. Let the sauce simmer briefly.
20. Blend the sauce smooth.
21. Strain the sauce through a sieve.
22. Season the sauce to taste.
23. Keep the sauce warm.
24. Crush the pistachios in an electric food processor.
25. Add the herbs and the breadcrumbs.
26. Pulse everything briefly.
27. Add the egg yolk and the butter.
28. Mix the mixture thoroughly.
29. Season the venison loin generously with salt and pepper.
30. Sear it well on all sides in hot oil.
31. Place the meat in a preheated oven at 180 degrees Celsius.
32. Bake the meat for 8 minutes.
33. Spread the pistachio mixture evenly over the venison loin.
34. Broil the topping for about 5 minutes until crusty.
35. Slice the venison loin.
36. Serve the venison loin on preheated plates.
37. Add the sauce and the pointed cabbage.

Nutrition per serving

kcal: 793
Protein: 58 g · Fett/Fat: 42 g · Carbs: 31 g