Ingredients

The following ingredients have 4 Servings
  • 0.25 cup sugar
  • 1 Tbsp Caraway
  • 0.5 cup pitted black olives
  • 0.75 cup breadcrumbs
  • 0.667 cup soft butter
  • 2 egg yolks
  • salt
  • peppers
  • 2 Tbsps brown sugar
  • 10 cups pointed Cabbage
  • 2 Tbsps olive oil
  • 1 tsp Caraway
  • salt
  • peppers
  • 0.667 cup Sparkling wine
  • 28 ozs Venison loin (ask the butcher to bone it for you)
  • 2 Tbsps clarified butter
  • 2 sprigs thyme
  • 2 Tbsps dried Elderberry
  • 4 bay leaves
  • 1.333 cups dark Game stock
  • 0.375 cup dry Red wine
  • 2 Tbsps cold butter

Instruction

  • Preheat the oven to 80°C.
  • For the brittle, put the sugar into a frying pan and melt over a medium heat. Add the caraway seeds and heat until caramelised, then spread thinly on baking parchment and leave to set.
  • Put all the ingredients for the olive crust (apart from the sugar) into a blender goblet and puree to a smooth, thick paste. Season with salt and pepper. Roll out between two sheets of baking parchment to a thickness of approximately 0.5 cm and put into the refrigerator.
  • For the vegetable, halve the cabbage lengthwise, remove the stalk and the outer leaves and wash in cold water. Shred the leaves finely. Heat the oil in a large pan and briefly sweat the cabbage. Add the caraway seeds and sparkling wine, put a lid on the pan and cook gently for about 10 minutes. Keep warm over a very low heat.
  • Cut the venison into 4 equal pieces. Heat the clarified butter in a large frying pan. Add the thyme, elderberries and bay leaves. Quickly brown the pieces of meat on all sides over a high heat. Take the meat out of the pan, wrap in aluminium foil and put into the oven for 15 minutes. Deglaze the pan with wine, add the stock and boil until reduced by about half. Thicken the gravy with cold butter. Take the meat out of the oven. Turn the oven grill to 270°C. Put the pieces of meat on a baking tray lined with baking parchment. Cut the olive crust into 4 pieces and put one piece on top of each piece of meat. Sprinkle with sugar. Add the meat juices from the aluminium foil to the gravy. Put the meat on the top shelf of the oven and grill for 3-5 minutes.
  • Spoon the cabbage onto four warmed plates. Place a piece of meat on top and garnish with a piece of brittle and herbs. Drizzle the plates with gravy and serve immediately.