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🍽️ Roasted Venison Loin on Sweet and Sour Red Cabbage with Caramelized Figs

704 kcal · 30 min · 4 servings

Ingredients

• 500 g Venison loin (boneless, kitchen-ready)
• Salt
• Pepper (from the mill)
• Ghee (for frying)
• 2 Pears
• 200 ml Water
• 1 tsp Lemon juice
• 0.25 Cinnamon stick
• 2 tbsp Sugar
• 4 Dried figs
• 2 tbsp Butter
• 1 tbsp Sugar
• Orange zest
• 600 g Red cabbage
• 1 Onion
• 2 Apples
• 2 Dried figs
• 30 g Ghee (for stewing)
• 1 tbsp Sugar
• 3 tbsp Vinegar
• Salt
• 50 ml Grape juice
• 125 ml Water
• 1 Orange (organic)
• 3 Cloves
• 2 Bay leaves
• 2 tbsp Currant jelly
• 50 ml Red wine

Instructions

1. 1. Remove the hard core from the red cabbage and cut the vegetable into thin strips.
2. 2. Peel the onion and the apples and cut them into small cubes.
3. 3. Cut the figs into fine cubes as well.
4. 4. Heat the fat in a large pot and dissolve the sugar in it until it caramelizes to a light brown color.
5. 5. Add the diced onions and apples to the pot and sauté them briefly.
6. 6. Add the red cabbage and sauté it briefly.
7. 7. Pour the vinegar over the cabbage immediately to protect the color.
8. 8. Season the red cabbage with salt to taste.
9. 9. Mix the grape juice with the orange peel, orange juice, and water.
10. 10. Pour the liquid over the vegetables so that it is just covered.
11. 11. Stew the red cabbage on moderate heat for about 45 minutes until tender.
12. 12. Preheat the oven to 150 degrees Celsius.
13. 13. Prepare a roasting pan with a lid.
14. 14. Heat some fat in a frying pan.
15. 15. Lightly tenderize the venison loin with a meat mallet.
16. 16. Season the meat to your liking.
17. 17. Sear the venison loin briefly on all sides in the pan.
18. 18. Place the meat into the prepared roasting pan.
19. 19. Close the lid and place the roasting pan in the oven.
20. 20. Roast the meat for about 10 minutes until it reaches the desired degree of doneness.
21. 21. Bring water, lemon juice, cinnamon, and sugar to a boil in a pot.
22. 22. Peel the pears and cut them into quarters.
23. 23. Remove the core of the pears.
24. 24. Add the pears to the boiling syrup.
25. 25. Cook the pears on low heat until they are soft but still hold their shape.
26. 26. Cut three figs into fine cubes.
27. 27. Cut another fig into wedges.
28. 28. Melt the butter with the sugar in a small pan.
29. 29. Caramelize the fig cubes in the butter-sugar mixture.
30. 30. Slice the cooked meat.
31. 31. Arrange the meat slices on top of the red cabbage.
32. 32. Spoon the caramelized figs over the meat.
33. 33. Place the pear quarters next to the meat.
34. 34. Cut the orange peel into thin strips.
35. 35. Garnish the dish with the orange peel strips.

Nutrition per serving

• kcal: 704
• Protein: 33 g · Fett/Fat: 29 g · Carbs: 74 g