quebec venison medallions, hasselback potatoes and braised red cabbage with juniper berry
Gluten free, Vegetables and Fruits, Beef
A rare cooked vesnisson served with braised cabbage and apples with juniper berries and potatoes as a side.
IngredientsRecipe for 4
- Salt and pepper
- Olive oil
Preparation time: 75 min
Preheat your four at 400 °F
Finelly slice the cabbage and red onion. Cut the potatoes into small cubes. Mince the garlic and thyme for the braised cabbage. Pluck the rosemary leaves and thyme for the potatoes. Crush the juniper berries iwth a mortar and pestle.
Wash the potatoes and then make multiple incisions close together making sure to go no further than 80% of the way through the potatoes. Sprinkle with fresh herbs and spices. Place a knob of butter on each potato and drizzle with oil and then bake in the oven for roughly 45 minutes.
In a sauce pot with butter, sweat the onions, cabbage, garlic and thyme. Add the wine and juniper berries as well as the apples. Let most of the liquid evaporate before adding the veal stock. Season to taste with salt and pepper.
Season the venison steaks with sea salt and dune pepper. Sear on high heat in a skillet with oil and a knob of butter. Transfer to the oven to finish cooking if necessary. You want the center of the meat to read 48C on your meat thermometer. Let rest for 2 minutes before serving.
It is very imporatant to not overcook the venison as it will dry out very rapidly.
Class with similar recipe
CUISINE DU MONDE
Culinary Tour in Scandinavia: Discover Nordic Cuisine!
- Norwegian potato soup; salmon, cod and shrimp
- Quebec venison medallions, Hasselback potatoes and braised red cabbage with juniper berry
- Berry clafoutis, vanilla ice-cream and Chambord caramel sauce