Saddle of Venison with Red Cabbage on Apples

Cut the cabbage into slices, removing the stalk and cutting the thick ribs flat. Finely shave the slices. Heat half of the clarified butter slightly and sauté the red cabbage, turning, until it has collapsed a little. Add water, vinegar and sugar and simmer at low temperature for thirty minutes.

If the saddle of venison is unskinned, cut away the skin with a well-sharpened kitchen knife. Season the saddle of venison and place the bacon on top. Put it on a baking tray and put the lower part in the 225 °C hot oven. Roast in 12-15 min. saignant or possibly in 15-20 min. a point.

Boil the wine and soup by half.

Remove the skin from the apples, cut out the core with an apple corer and cut the fruit into slices. Sprinkle with the juice of one lemon. Slice and bake the hazelnuts. Remove and heat the remaining clarified butter. Roast the apple slices on both sides.

Mix the cream into the wine sauce. Season the red cabbage with hazelnut oil, salt and freshly ground pepper to taste.

Take out the saddle of venison and remove the bacon. Cover the meat with aluminum foil and rest for ten min in the turned off, open stove.

Using a pointed kitchen knife, loosen the back fillets along the back bone. Using a spoon, slide off the sides of the framework. Cut back fillets diagonally into tranches that are not too narrow. Arrange the meat and dress with sauce

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