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Roasted Venison Loin With Braised Red Cabbage, Sweet German Potato Noodles and Juniper Berry Sauce
FOOD NETWORK UK37Ingredients
2Hours
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Ingredients
US|METRIC
4 SERVINGS
- 2 Tbsp. sunflower oil
- 500 grams loin (venison)
- freshly ground black pepper
- salt
- 1 bay leaf
- 1 Tbsp. rosemary (chopped)
- 1 Tbsp. juniper berries
- 30 grams butter
- 90 grams shallots (chopped)
- sunflower oil
- 60 mL calvados
- 60 mL cognac
- 250 mL demiglace (venison)
- 60 mL double cream
- 1 Tbsp. juniper berries (crushed)
- cassis (Creme de, for finishing)
- vinegar (Banyuls, for finishing)
- 90 grams sugar
- 500 mL red wine
- 190 mL 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)
- 1 1/2 heads red cabbage (sliced)
- 500 grams potatoes
- rock salt (for roasting)
- 60 grams cornflour
- 1 egg yolk
- butter (for searing)
- walnuts (roasted and crushed, for garnish, optional)
- 60 grams fresh cranberries
- 2 Tbsp. sugar
- port wine
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