Rosette of Saddle of Venison on Caramelized Spiced Red Cabbage

Try this delicious cake recipe:

Sauté venison bones, add mirepoix (diced root vegetables) and roast everything together until brown. Add currant jelly, extinguish with port and red wine and fill up with game stock. Slowly reduce to half and then strain. Season the sauce with salt, pepper and gingerbread spice.

Season the venison fillet, sear briefly and roast in the oven at 200 degrees for 8-9 min until pink.

Marinate finely cut red cabbage with all ingredients except clear soup for 24 hours.

Bring marinated red cabbage with clear soup to boil in saucepan and soften for about 35 min with lid. Remove lid. Add butter and cook until red cabbage is creamy caramelized.

Arrange red cabbage as a bed on the center of the plate. Cut saddle of venison into slices about 1.5 cm thick and place on the red cabbage to form a rosette.

Serve with game glace around the rosette.

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