Whole Saddle of Venison with Baked Red Cabbage and Cassis Figs

For the saddle of venison: Preheat the oven to 120 °C.

Heat the clarified butter in a roasting pan. Season the saddle of venison with salt and pepper and brown on the meat side in the roaster. Then remove the saddle of venison.

Peel and quarter the onions, dice the celery, remove the core from the apple and cut into wedges. Add onions, celery and apple to the roasting pan and sauté. Add paradeis pulp and honey and sauté. Extinguish with red wine, port and orange juice and pour in the game stock. Crush juniper berries and add to the roast stock together with thyme, rosemary, new spice and peppercorns. Repeatedly place the meat in the roasting pan and cook at 120 °C for about 30 minutes. Pour the roasting juices over the meat frequently.

When the back is cooked, remove and rest. The game stock perhaps still a little lightly billow, then pass through a sieve, refine with orange liqueur, season with salt and freshly ground pepper strongly and mix in at the end cold butter cubes.

For the red cabbage dumplings: cut red cabbage into tender strips and mix with honey, cinnamon stick, apple puree and red wine, knead well, season with salt and let sit for about three to four hours. Cut shallots into tender strips and sauté in clarified butter in a large saucepan until translucent. Grind the peppercorns. Add the marinated red cabbage to the shallots and mix the spices with the red cabbage for about half an hour.

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