← All recipes

🍽️ Venison Loin with Red Cabbage

870 kcal · 30 min · 4 servings

Ingredients

• 800 g boned venison loin
• 2 tbsp oil (for frying)
• salt
• pepper (from the mill)
• 2 shallots
• 1 small carrot
• 50 g celery
• 1 tbsp tomato paste
• 0.375 l red wine
• 400 ml game stock (from the jar)
• 100 g hazelnuts
• 100 g breadcrumbs
• 4 tbsp chopped chervil leaves
• 1 egg yolk
• 1 tbsp butter
• 700 g red cabbage (small head)
• 1 large orange
• 25 g walnut kernels
• 3.5 tbsp vinegar
• 4 tbsp oil
• 0.5 tsp caraway seeds
• pepper (from the mill)

Instructions

1. 1. Peel the shallots, the carrot, and the celery.
2. 2. Chop the vegetables finely.
3. 3. Heat oil in a pan.
4. 4. Sauté the vegetables in the hot oil.
5. 5. Stir the tomato paste into the vegetables.
6. 6. Deglaze the mixture with red wine.
7. 7. Boil the liquid until it has reduced by half.
8. 8. Add the game stock to the sauce.
9. 9. Let the sauce simmer briefly.
10. 10. Puree the sauce with an immersion blender.
11. 11. Strain the sauce through a fine sieve.
12. 12. Season the sauce to your taste.
13. 13. Keep the sauce warm.
14. 14. Finely chop the nuts.
15. 15. Add the herbs and the breadcrumbs to the nuts.
16. 16. Pulse the mixture briefly.
17. 17. Add the egg yolk to the nut mixture.
18. 18. Add the butter to the nut mixture.
19. 19. Mix the mixture well.
20. 20. Season the venison loin with salt.
21. 21. Season the venison loin with pepper.
22. 22. Heat oil in a frying pan.
23. 23. Sear the meat on all sides in the hot oil.
24. 24. Preheat the oven to 180 degrees Celsius.
25. 25. Place the meat in the preheated oven.
26. 26. Cook the meat for 8 minutes.
27. 27. Spread the nut mixture evenly over the venison loin.
28. 28. Turn on the oven's grill function.
29. 29. Broil the nut topping for about 5 minutes.
30. 30. Slice the meat.
31. 31. Warm the plates.
32. 32. Serve the meat on the preheated plates.
33. 33. Add the sauce to the meat.
34. 34. Add the red cabbage to the meat.
35. 35. Add the oranges to the meat.
36. 36. Quarter the red cabbage.
37. 37. Remove the core from the cabbage.
38. 38. Shred the cabbage finely.
39. 39. Add 2 tablespoons of vinegar to the cabbage.
40. 40. Let the cabbage sit for 15 minutes.
41. 41. Stir the cabbage occasionally.
42. 42. Peel the orange.
43. 43. Segment the fruit of the orange.
44. 44. Collect the orange juice.
45. 45. Take half of the walnuts.
46. 46. Chop these walnuts coarsely.
47. 47. Take the rest of the walnuts.
48. 48. Halve these walnuts.
49. 49. Take the remaining vinegar.
50. 50. Take the orange juice.
51. 51. Add cumin to the marinade.
52. 52. Add pepper to the marinade.
53. 53. Add oil to the marinade.
54. 54. Whisk the marinade well.
55. 55. Rinse the red cabbage under lukewarm water.
56. 56. Squeeze the red cabbage dry.
57. 57. Mix the red cabbage with the marinade.
58. 58. Mix the red cabbage with the chopped walnuts.
59. 59. Mix the red cabbage with the orange segments.
60. 60. Garnish the red cabbage with the remaining walnut halves.

Nutrition per serving

• kcal: 870
• Protein: 58 g · Fett/Fat: 49 g · Carbs: 36 g