John Myers
Fresh Venison Fillet with Red Cabbage and Mini Dumplings
The perfect fresh venison fillet with red cabbage and mini dumplings recipe with a picture and simple step-by-step instructions.
- 1 piece Venison fillet
- 250 g Red cabbage with apples
- 1 Mini dumplings
- 500 ml Buttermilk
- 1 Orange / orange
- 4 piece Bay leaves
- 10 piece Juniper berries
- 2 Toes Fresh garlic
- 1 branch Rosemary, thyme
- 1 handful Pomegranate seeds
- 1 pinch Lemon / orange pepper and salt
- Grate the peel of the orange in half and place on the fillet. Season the venison fillet well with ground lemons and orange pepper and salt. Put one day in orangade which is made from buttermilk 500gr, orange slices 6pcs, bay leaves 4pcs, juniper berries small handfuls, fresh garlic cut, thyme, rosemary and basil leaves and pomegranate seeds. One day later, fry the fillet on all sides in fat, then wrap it in aluminum foil and put it in the oven at 80 degrees for about 20 minutes. During this time you can finish the red cabbage with apples, season them and cook the mini dumplings. I lazily bought the dumplings. But they also taste good. My husband got that for the New Year.
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