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🍽️ Roasted Venison Loin with Caramelized Savoy Cabbage and Grapes

221 kcal · 30 min · 4 servings

Roasted Venison Loin with Caramelized Savoy Cabbage and Grapes Cook this free in the MyFoody app →

Ingredients

Instructions

  1. 1. Preheat your oven to 200 to 225 degrees Celsius. Use the hot air setting at 180 to 200 degrees Celsius, or gas mark 4 to 5.
  2. 2. Clean the venison loin of any remaining bits and season it with salt and pepper.
  3. 3. Slice the vanilla pod lengthwise and press the inside with the seeds onto the meat surface at regular intervals.
  4. 4. Heat oil in a large pan.
  5. 5. Sear the meat on both sides until it forms a brown crust.
  6. 6. Place the seared meat into a baking dish.
  7. 7. Split the cinnamon stick lengthwise into four pieces.
  8. 8. Add the cinnamon pieces, the vanilla pod, and the star anise to the baking dish with the meat.
  9. 9. Pour game stock over the meat in the dish.
  10. 10. Roast the meat in the oven for 10 to 12 minutes.
  11. 11. Remove the baking dish from the oven and let the meat rest for 5 minutes to keep it warm.
  12. 12. Rinse the savoy cabbage leaves and pat them dry.
  13. 13. Remove the hard central vein from the middle of the leaves.
  14. 14. Cut the savoy cabbage leaves into larger pieces.
  15. 15. Melt sugar in a pan until it caramelizes (turns brown and liquid).
  16. 16. Deglaze the caramel with vinegar and orange juice, and let the mixture boil briefly.
  17. 17. Pour game stock into the pan with the caramel mixture.
  18. 18. Place the savoy cabbage leaves in the stock and simmer them for 10 minutes.
  19. 19. Rinse the grapes.
  20. 20. Add the grapes to the cabbage during the last 4 minutes of cooking time.
  21. 21. Slice the venison loin into pieces.
  22. 22. Plate the meat with the cabbage and grapes.
  23. 23. Garnish the dish with the used spices (cinnamon, vanilla, star anise).

Nutrition per serving