Venison Backstrap with Orange/Cinnamon Red Cabbage and Potato Croquettes/ Rehrücken mit Orangen-Zimt Rotkraut und Kroketten

Ingredients for the red cabbage:

3/4 – 1 Red Cabbage 
1/4 l fresh orange juice
half a hand full fresh cranberries
1 cinnamon stick
1 chopped onion
a little bit of salt
1/16l red wine

Start with the cabbage cause this is going to take a while to cook :). Chop the cabbage first like in the picture below. Brown the onions add cabbage and cool down with the red wine, after a couple of minutes put a little orange juice and the cinnamon stick. Let it cook for a couple of hours and add rest of the orange juice slowly. Put cranberries in in the end. 



Ingredients for the venison and Sauce:


one whole venison back 
Rosemary
20g clarified butter

Sauce:

300ml Game Stock (Wildfond, in Austria you can buy it in Gourmet Spar, in the US I’m not sure but you can try to make it yourself, a recipe here if you re trying to make this yourself, take some time then it will taste even better) 
some Cranberry Jam
2 Carrots
1 Onion
Rosemary
Thyme
Dried Juniper Berries

Prepare the meat (put it in a bowl of milk for a couple of hours to get rid of the gamy taste), cut out all the tendons, cut the meat from the bones. Put a little bit salt on the meat and fry the meat on both sides on very high heat in the clarified butter. Then put in the oven at about 100 ˚ C for 30-40 minutes. Keep the butter that you fried the meat in and add chopped carrots, onions and the herbs. Then add the game stock and some cranberry jam. Maybe some flour to get the sauce to be a bit thicker. 

Get rid of all the tendons…. doesn’t look very nice but has to be done by someone ^^ ( in this case my mom :P)





Potatoe Croquettes:

1kg potatoes
a little bit of grated nutmeg
3 eggyolks
2 big spoons of flour
some butter
salt 
pepper
maybe a bit vanilla if you like the taste ? 


Cook the potatoes, put them through a potatoe ricer and mix that and all the other ingredients together. Put through a forcing bag on baking paper and in the oven at about 200 ˚ C. I have to be honest I didnt stop the time, I watched until it got a little bit brown and then it was done :). 





YUM YUM YUM it’s done !!! 




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