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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.

Note

It is very imporatant to not overcook the venison as it will dry out very rapidly.

Ingredients

Recipe for 4 servings

Venisson

4 Unit(s)

Venaison

1 Tsp

Dunes peppers

Potatoes

12 Unit(s)

Baby potatoes

1 Tsp

Paprika

1 Tsp

Oregano

2 Sprig(s)

Thyme

1 Sprig(s)

Rosemary

Cabbage

300 Gr

Red cabbage

100 Gr

Red onion

1 Unit(s)

Golden delicious apple

100 Ml

Red wine

150 Ml

Veal stock

2 Clove(s)

Garlic

2 Sprig(s)

Thyme

8 Unit(s)

Juniper berries

Preparation time: 75 min

Preheat your four at 400 °F

Preparation

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.
Potatoes

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.
Cabage

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.
Venisson

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.