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Roasted Venison Loin with Braised Red Cabbage, Sweet German Potato Noodles, and Juniper Berry Sauce
FOOD NETWORK37Ingredients
26Hours
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Ingredients
US|METRIC
4 SERVINGS
- 2 Tbsp. sunflower oil
- 1 lb. loin (venison)
- freshly ground black pepper
- salt
- 1 bay leaf
- 1 Tbsp. rosemary (chopped)
- 1 Tbsp. juniper berries
- 2 Tbsp. butter
- 3 oz. shallots (chopped)
- sunflower oil
- 1/4 cup calvados
- 1/4 cup cognac
- 1 cup demiglace (venison)
- 1/4 cup double cream (plus 2 tablespoons)
- 1 Tbsp. juniper berries (crushed)
- cassis (Creme de, for finishing)
- vinegar (Banyuls, for finishing)
- 3 oz. sugar
- 2 cups red wine
- 1/4 btl. port wine
- 7 white peppercorns
- 3 cloves
- 1 bay leaf
- 1/2 stick canela
- 1 tsp. ground cinnamon
- salt
- 3 oranges (Grated zest and juice from)
- 1 1/2 heads red cabbage (sliced)
- 8 oz. yukon gold potatoes
- rock salt (for roasting)
- 1/2 cup cornstarch
- 1 egg yolk
- butter (for searing)
- walnuts (roasted and crushed, for garnish, optional)
- 2 oz. fresh cranberries
- 2 Tbsp. sugar
- port wine
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