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Home > RECIPES > Lunch/Brunch/Dinner > Venison with Red Cabbage and Pears

Venison with Red Cabbage and Pears

For the red cabbage
4 cups
red cabbage
2 onions
2 clove
2 tablespoons vegetable oil
1/2 cup dry red wine
1 bay leaf
1 star anise
1 cinnamon sticks
1 apples (sour, Granny Smith)
1 tablespoon Maine-ly Drizzle's cinnamon pear balsamic vinegar
2 tablespoons red currant jelly
pepper (freshly ground)
For the venison
1.5 pds of
venison fillet (ready to cook, triggered)
2 tablespoons clarified butter
1/2 cup butter
2 tablespoons ground almonds
2 tablespoons sliced almonds (peeled)
little less than 1/4 cup bread crumbs
For the garnish
1 tablespoon lemon juice
1 tablespoon butter
1/2 teaspoon powdered sugar
1/3 cup walnuts


For the red cabbage: Rinse the cabbage, cut into quarteres, remove the hard stalk, and cut or slice into thin strips. Peel the onions. Cut one onion into small cubes. Cut the lard strips. Press the cloves into the second onion.

Warm the oil in a pot over medium-high heat. Add the sliced onion and sauté until soft. Add the cabbage and sauté until wilted. Add the wine, the clove-studded onion, bay leaves, anise, and cinnamon. Peel the apples, quarter, core, and grate. Add the apples to the cabbage mixture. Cover and simmer over low heat about 15 minutes. Remove the lid. Add the vinegar and jelly. Season with salt and pepper. Simmer another 30 minutes, stirring occasionally.

Turn the over on broil for the venison

Rinse the meat, pat dry, cut into 4 equal pieces. Season with salt and pepper. Heat the clarified butter in a pan and then sear the meat until browned on all sides. Remove and set aside. Melt the regular butter in a saucepan. Stir the nuts and breadcrumbs. Season with salt and pepper. Spread the nut/breadcrumb crust evenly onto the meat. Place on an oven-proof dish and broil until a golden brown color

For the garnish: Rinse the pear and cut into thin slices. Immediately sprinkle the slices with the lemon juice to prevent browning. Cook in a hot pan with 1 tablespoon butter briefly on both sides. Sprinkle the pear slices with sugar and let caramelize slightly. Add the nuts. Season the cabbage if needed.

To serve, spread with the pear slices and nuts on plate. Add a spoonful of the cabbage and top with the meat