Venison steaks with creamed Savoy cabbage and cranberry sauce Recipe
Recipe Ingredients for Venison steaks with creamed Savoy cabbage and cranberry sauce
| Amount | Ingredient |
|---|---|
| 800 grams | Venison loin |
| 2 pcs | Rosemary sprigs |
| 1 pc | Garlic |
| 1 / 2 tsp | Juniper berries |
| 1 tsp | Fennel seeds |
| 2 tbsp | Butter |
| 80 ml | Wildlife Fund |
| 1 / 2 St | Cabbage head |
| 2 pcs | Onions |
| 40 g | Bacon |
| 2 tbsp | Butter |
| 50 ml | White wine |
| 200 ml | Cream |
| some | Pepper, salt, cumin |
| 200 ml | Apple juice |
| 160 grams | Sugar |
| 1 Stg | Cinnamon |
| 300 grams | fresh cranberries |
| 1 pc | untreated orange |
Venison steaks with creamed Savoy cabbage and cranberry sauce Recipe Directions
First, prepare the cranberry sauce apple juice with sugar, cinnamon and cranberries in a saucepan. Wash the orange, finely grate the peel and squeeze out the juice. Orange juice and rind to give the berries, cook over medium heat for 15-20 minutes.
Wash cabbage, remove dead leaves, cut leaf veins and thick stalk, cut the leaves into fine strips. Onions and bacon cut into cubes. Heat butter in a saucepan, sauté onions and bacon in it for 3 minutes.
Wirsing briefly with the onion mixture simmer, add white wine. If the liquid is almost evaporated, season with pepper, salt and cumin, pour in the cream. Cabbage 15-20 minutes until soft.
In the meantime, cut the venison into small steaks. Rosemary Wash and shake dry, strip off the needles. Peel and finely chop the garlic clove with rosemary, juniper and fennel seed. Rub the steaks with the herb mixture and season with salt and pepper. Heat ghee, fry the steaks on each side for 2-3 minutes.
Venison steaks from the pan, loosen the browned bits with game stock. The steak with cabbage and cranberries cause. Something Wild sauce on each plate and serve.
Tip: The best taste the cranberry sauce, if you prepare it the day before and refrigerate over night.
