Boneless venison loin in savoy cabbage leaves

Ingredients for 3 servings:

• 600 g venison loin or neck, with bone
• 1 small head of savoy cabbage, including 6 beautiful outer leaves
• 1 small onion(s)
• 3 juniper berries
• 1 bay leaf
• 2 carnations
• Salt and pepper, from the mill
• 100 ml red wine
• 100 ml Game stock
• some butter
• some flour
• Clarified butter

Instructions

Working time approx. 1 hour; Total time approx. 1 hour

the meat course for the autumn menu from 08.11.09

For the venison loin, carefully remove the savoy cabbage leaves from the stalk and blanch in salted water for 3 minutes. Immediately plunge into ice water and dry on a kitchen towel. Slice the midrib slightly flat. Remove the meat from the bone using a sharp knife. This works best if you cut from the backbone along the bone. Finely chop the bones and fry in a pan, add the finely chopped onion and let them brown. Deglaze with red wine and stock and add the spices, then reduce over a low heat. Season the meat with salt and pepper, then brown briefly on all sides in a hot pan in clarified butter. Remove and wrap in two savoy cabbage leaves placed against each other, securing with kitchen string. Preheat the oven to 80°C and place the savoy cabbage parcels on a plate or baking sheet and cook for approx. 15-20 minutes, depending on your taste. Season the sauce to taste and thicken with a little flour and butter. To do this, knead the softened butter with the flour and gradually add it to the simmering sauce until it thickens nicely. Slice the meat, arrange it on plates, and drizzle with some of the sauce. Serve with cooked savoy cabbage and bread dumplings.