Saddle of Venison in Herb Pancake with Mushroom Farce, Brussels Sprouts and Cumberland Sauce

Wash the deer the day before, pat dry, remove tendons and silver membranes, soak in buttermilk and put in a cool place.

Preheat the oven to 150 degrees. Peel the garlic and chop in to fine slithers. Let the clarified butter get hot in a pan, add the garlic and herbs and toss briefly. Roast the deer briefly on all sides, season with salt and keep warm.

Rinse the herbs, wedge dry and finely chop them. Melt 2 tbsp butter in a small saucepan. Beat eggs, milk, flour and the melted butter with a hand mixer. Add herbs and season with salt. Heat the clarified butter in a pan and fry 5 thin pancakes.

Clean and roughly dice the mushrooms. Peel and finely dice shallots. Fry them together with the mushroom cubes in butter and puree this mixture finely in a blender. Gradually add enough cream to make a creamy mixture. Season with salt and pepper.

Lay out pancakes individually on a large board and spread evenly with the mushroom farce. Carefully roll the roasted saddle of venison in it and cut off any protruding ends. Place on a baking sheet lined with baking paper and cook in the preheated oven for 8-10 minutes.

Peel off shallots and cut into thin rings. Wash the oranges, dry them well, rub the peel and then squeeze out the juice. Bring the red wine with the shallots and the orange juice and zest to the boil briefly and simmer over a medium heat for 10-15 minutes. In a bowl, stir together the cranberries, mustard and port wine until smooth. Add the orange-red wine stock through a sieve and stir everything into a smooth sauce. Season to taste with a little salt.

Remove the outer leaves from the pointed cabbage. Quarter the cabbage and carefully cut out the stalk. Either with a food processor or by hand, cut the cabbage into very fine strips and place in a large bowl. Grind some salt from the mill over it, add the white balsamic vinegar and carefully knead with your hands so that the cabbage becomes soft.

Wash the chives, wedge dry and cut into fine rolls. Heat the olive oil in a pan and gently toast the almonds lightly brown (not too dark, otherwise they will be bitter). Add the almonds and the oil to the pointed cabbage, carefully fold in the chives and season with a little rapeseed oil, balsamic vinegar and salt.

Bring a saucepan of salted water to a boil. Remove the stalk from the Brussels sprouts, pluck the outer leaves and add to the boiling water for 3-4 minutes. Then blanch in ice water so that the fresh color is retained. Just before serving, toss in the melted butter and season with freshly grated nutmeg, salt and pepper and a pinch of sugar.

Place the Cumberland sauce on a plate, place the sliced ​​saddle of venison pancake on top, and arrange the Brussels sprouts in a semicircle around it.

Toast the almonds in butter evenly until light brown and distribute them over the Brussels sprouts together with the cranberries.