| The stock: in a large pan, shallow fry
the venison trimmings until brown; add 2 chopped shallots
and carrot, fry another 5 minutes. Pour ½ the
brandy and 25cl red wine, reduce by ½.
Cover with 1 lt of water, bring to the boil and add
1 bay leaf, 2 peppercorn, 2 juniper berries and the
thyme. Reduce this stock by ½ and pass through
a fine thieve.
Pan fry the meat in four equal portions, 1 minute on
each side, season and place in an ovenproof dish, roast
for 12 to 15 minutes (200c ther 7).
The sauce: In the frying pan, caramelise 2 chopped
shallots, 2 crushed peppercorn and 2 crushed juniper
berries, flambé with the remaining brandy, 1
glass of red wine, reduce by ½ and pour the stock,
reduce again, add 2 soup spoon of redcurrant jelly,
the butter and season to test.
The cabbage: In a large pan, put the finely sliced
red cabbage, red wine (to level), sugar, 1 bay leaf,
4peppercorn, 4 juniper berries, pinch of salt and simmer
until nearly dry. This can be done in the morning and
the cabbage reheated in the microwave
To serve: place the roasted venison on the red cabbage,
pour the sauce on top and decorate around with a few
dots of redcurrant jelly.
Bon appetit! |
