Venison Saddle, balsamic vinegar, wild mushrooms & braised red cabbage

60 mins

2

Medium

Game at it's finest, paired with beautiful Autumnal ingredients

The Ingredients

Venison saddle meat approx 2 x 170g

For the cabbage:

100g red cabbage, finely sliced
50ml balsamic vinegar
1 apple, peeled and grated
1 cinnamon stick
2 juniper berries, crushed
2 tbsp soft dark brown sugar
1 tsp orange zest
½ glass red wine
salt and pepper

For the sauce:

100ml good meat stock

Handful of mixed wild mushrooms

½ glass port
Splash balsamic vinegar

20 ml orange juice

Knob of butter

    
 
Ingredients Notice
Print This Page
R1488-photo-step-3-medium-landscape-150
The Method
        1. Pre-heat the oven to 180C.
        2. Put the cabbage, vinegar, apple, cinnamon, juniper, sugar, zest, and red wine in a saucepan.
        3. Add some salt and pepper and cover with a lid. Place on the stove over a low heat and cook slowly until the cabbage is tender, about 30 minutes.
        4. Meanwhile, start the sauce. Combine the stock, port, orange juice and wild mushrooms in a saucepan and boil until the volume of liquid has reduced by two-thirds.
        5. Now heat a frying pan on the stovetop. Season the venison saddles, then place in the hot pan and seal on all sides. Transfer to the oven for 6-7 minutes, then remove and set aside to rest.
        6. To finish the sauce add the balsamic vinegar and whisk in the butter and adjust the seasoning to taste.
        7. Place the cabbage on the plates.
        8. Carve each portion of venison into three or four slices and arrange them over each portion of cabbage.
        9. Spoon the sauce over and serve.