Roast venison with red cabbage

STEP BY STEP

Let's make something delicious.

1. 01

   Peel and slice the ginger, then rub it over the venison. Cut the onions into strips. Heat the oil in a roasting tin; a drop of water should sizzle in it. Sear the venison on both sides over a medium heat for about eight minutes until golden brown. Preheat the oven to 130 °C, conventional heat. Add the onions four minutes before the end of the searing time and cook until translucent.

2. 02

   Stone the plums, cut them into eighths and add them to the onions. Deglaze with the stock and red wine. Add the seasonings and cook the venison in the roasting tin on the middle shelf of the oven for one and a half hours. Then turn the venison over and cook for a further 30 minutes. The meat should reach a core temperature of about 70 °C by the end of cooking.

3. 03

   Cook the unpeeled potatoes in a little salted water until just tender, then leave to cool briefly.

4. 04

   Remove the tough ribs from the red cabbage, then finely slice the cabbage and onions. Sprinkle with salt, knead lightly with your hands and leave to stand for ten minutes.

5. 05

   Peel the potatoes and pass them through a potato ricer.

6. 06

   Put one tbsp of rapeseed oil in a large saucepan and gently sauté the red cabbage with the syrup over a medium heat for ten minutes. Add the cranberries, the juice of half an orange, the orange peel cut into large pieces and the bay leaves, then cook over a medium heat for 35 minutes. Cut the remaining orange half into slices. Finally, remove the bay leaves and orange peel and season with salt and pepper if needed.

7. 07

   Warm the milk with the butter, nutmeg and salt. Add the mashed potatoes, mix well and heat through while stirring. Adjust the seasoning.

8. 08

   Remove the venison from the oven and cut into slices one centimetre thick. Season the gravy with the chocolate, salt and pepper, and serve it separately with the venison.

9. 09

   Arrange the mashed potatoes, red cabbage, orange slices and venison with the onion and plum mixture on plates and serve.