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🍽️ Roast Venison Loin with Fig Red Cabbage

624 kcal · 30 min · 4 servings

Ingredients

• 600 g venison loin fillet (kitchen-ready, boneless)
• salt
• pepper (from the mill)
• 2 tbsp vegetable oil
• 800 g red cabbage
• 1 tbsp powdered sugar
• 80 ml port wine
• 200 ml dry red wine
• 140 ml vegetable broth
• 1 bay leaf
• 2 cloves
• 1 cinnamon stick
• 0.5 tsp peppercorns
• 1 piece orange peel
• 6 dried figs
• 600 g potatoes
• 1 quince
• 1 tsp sugar
• 1 pinch cinnamon powder
• 150 ml milk
• 30 g butter
• nutmeg (freshly grated)

Instructions

1. 1. Preheat the oven to 100 degrees Celsius with top and bottom heat.
2. 2. Wash the meat and pat it dry with kitchen paper.
3. 3. Remove visible sinews or fat edges from the meat.
4. 4. Season the meat with salt and pepper.
5. 5. Heat oil in a large frying pan.
6. 6. Sear the meat on all sides until well browned.
7. 7. Place the meat in the preheated oven.
8. 8. Roast the meat for about 50 minutes until pink inside.
9. 9. Remove the outer leaves from the cabbage.
10. 10. Wash the cabbage if necessary.
11. 11. Cut the cabbage into quarters.
12. 12. Remove the hard core from the cabbage head.
13. 13. Cut the cabbage into thin strips.
14. 14. Put the sugar into a pot.
15. 15. Lightly caramelize the sugar.
16. 16. Deglaze the sugar with port wine.
17. 17. Deglaze the sugar with red wine.
18. 18. Let the liquid reduce slightly.
19. 19. Add the remaining red wine to the pot.
20. 20. Add the broth to the pot.
21. 21. Cover the pot.
22. 22. Simmer the red cabbage over low heat for 1 to 1.5 hours.
23. 23. Put the spices into a spice bag.
24. 24. Stir the spice bag into the red cabbage after 40 minutes.
25. 25. Cut the figs into wedges.
26. 26. Peel the potatoes.
27. 27. Wash the potatoes.
28. 28. Cut the potatoes into quarters.
29. 29. Bring salted water to a boil.
30. 30. Cook the potatoes for 25 to 30 minutes.
31. 31. Peel the quince.
32. 32. Cut the quince into quarters.
33. 33. Remove the core of the quince.
34. 34. Cut the quince into small cubes.
35. 35. Put the quince cubes into a pot.
36. 36. Add the sugar to the pot.
37. 37. Add cinnamon to the pot.
38. 38. Add 100 milliliters of water to the pot.
39. 39. Bring the quinces to a boil.
40. 40. Stew the quinces over low heat for about 10 minutes.
41. 41. Cook the quinces until soft and the liquid has evaporated.
42. 42. Drain the potatoes.
43. 43. Let the potatoes steam dry.
44. 44. Press the potatoes through a potato ricer.
45. 45. Add the milk to the mashed potatoes.
46. 46. Add the butter to the mashed potatoes.
47. 47. Process the ingredients into a smooth puree.
48. 48. Stir the quince cubes into the puree.
49. 49. Season the puree with salt.
50. 50. Season the puree with nutmeg.
51. 51. Stir the figs into the red cabbage at the end of the cooking time.
52. 52. Remove the spice bag from the red cabbage.
53. 53. Season the red cabbage with pomegranate syrup.
54. 54. Season the red cabbage with salt.
55. 55. Season the red cabbage with pepper.
56. 56. Take the venison loin out of the oven.
57. 57. Let the meat rest briefly.
58. 58. Cut the venison loin into medallions.
59. 59. Plate the red cabbage.
60. 60. Plate the puree.
61. 61. Place the venison loin medallions on top.
62. 62. Serve the dish.

Nutrition per serving

• kcal: 624
• Protein: 42 g · Fett/Fat: 19 g · Carbs: 56 g