Roasted Venison Loin With Braised Red Cabbage, Sweet German Potato Noodles, And Juniper Berry Sauce
Serves: 6
Alessia Franecki
1 January 1970
Based on User reviews:
53
Spice
48
Sweetness
48
Sourness
42
mins
Prep time (avg)
4.2
Difficulty
Ingredients:
1 cup
Venison (demiglace)1
Salt1
Bay Leaf1 tbsp
Rosemary (chopped)90 g
Shallot (chopped)1 cup
Calvados1 cup
Cognac2 tbsps
Sugar2 cups
Red Wine1 tsp
Ground Cinnamon1.5 heads
Red Cabbage (sliced)230 g
Yukon Gold Potatoes1 cup
Cornstarch1
Egg Yolk60 g
Cranberry (fresh)Directions:
1
To make the venison: Preheat the oven to 220 degrees F
2
Heat the sunflower oil in a roasting pan
3
Season the venison with salt and pepper, and sear it until it's nicely colored and caramelized
4
Roast until it's medium rare; an instant read thermometer inserted into the center should read 145 degrees
5
Transfer the meat to a board and let rest so the juices can settle
6
Spoon off the fat from the pan drippings
7
Add the bay leaf, rosemary, juniper berries, and butter
8
Return the meat to the pan and begin spooning the butter and meat juices over the meat to bring to medium
9
To make the sauce: Cook the shallots in a small amount of oil until they're softened but haven't taken on any color
10
Deglaze the pan with the Calvados and cognac
11
Add the venison glace and double cream and cook to reduce somewhat
12
Add juniper berries
13
Finish with cassis and vinegar to taste
14
Strain through a fine sieve
15
To make the cabbage: In a saucepan, heat the sugar on medium heat until it caramelizes
16
Add red wine and port and stir to dissolve into the caramel
17
Add the peppercorns, cloves, bay leaf, cinnamon stick, ground cinnamon, and a little salt, orange juice and zest
18
Put the cabbage in a bowl, pour the marinade on top, and marinate in the refrigerator for at least 24 hours
19
To make the potato noodles: Preheat the oven to 350 degrees F
20
Put the potatoes on a bed of rock salt and roast until soft
21
Peel the potatoes, break them open, and let the moisture steam out
22
Pass the potatoes through a potato ricer
23
Mix in the cornstarch and egg yolk to make a dough
24
Form the dough into little noodles by rolling it between the palms of your hands
25
Blanch the noodles in boiling salted water until done
26
Drain
27
Sear the potato noodles in a hot skillet with a little butter until they're golden brown
28
Sprinkle with walnuts
29
To make the cranberries: In a large bowl, toss the cranberries with the sugar and a dash of port wine to taste