John Myers
Contents
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Ingredients
For the red cabbage salad with pomegranate and walnuts:
- 200 g Feta
- 1 kg Red cabbage
- 1 tbsp Mustard
- 1 Pr Salt
- 1 Pr Pepper
- 4 tbsp Honey
- 4 tbsp Raspberry vinegar
- 9 tbsp Olive oil
- 80 g Figs dried
- 150 g Walnut kernels
- 1 Pc. Pomegranate
For the spinach:
- 300 g Spinach leaves
- 1 Pc. Clove of garlic
- 1 tbsp Butter
- 5 Pc. Cherry tomatoes
- 1 Pr Salt
- 1 Pr Sugar
- 0,5 Pc. Feta
For the parsnip and thyme mash:
- 300 g Parsnips
- 300 g Potatoes
- 0,5 Pc. Lemon
- 200 ml Milk
- 1 tbsp Butter
- 5 Pc. Fresh thyme
- 1 Pc. Freshly grated nutmeg
For the saddle of venison under raspberry pepper:
- 1 Pc. Saddle of venison
- 1 Pc. Onion
- 1 tbsp Butter
- 3 tbsp Raspberry jam
- 1 tbsp Honey
- 1 Pr Pepper
Instructions
Red cabbage salad with pomegranate and walnuts:
- Turn the feta in egg yolk, then in breadcrumbs. Then fry in a pan until golden brown.
- Clean the red cabbage and remove the stalk. Slice everything finely and sprinkle with a teaspoon of salt and knead well. It is best to let it steep overnight.
- Mix the mustard with honey, vinegar and oil and mix into the salad. Let it steep for at least 30 minutes.
- In the meantime, finely chop the figs and walnuts and core the pomegranate.
- Finally mix everything together.
Spinach:
- Sweat the garlic in butter and add the tomatoes.
- Salt a little and add a pinch of sugar.
- Then add the well-squeezed spinach with the feta.
Parsnip and thyme mash:
- Clean, peel and roughly dice the vegetables.
- Then put everything in the steamer and let cook for about 30 minutes.
- Then mash the soft vegetables with the potato masher.
- Add the juice of half a lemon and the milk.
- Add the thyme and butter. Salt and pepper everything as you like.
- Finally, grate the nutmeg as needed and pour over the vegetables.
Saddle of venison under raspberry pepper:
- Place the saddle of venison in the greased roaster lined with the onion pieces.
- Without the lid, place in the oven at 230 degrees and cook for about 10 minutes.
- Then brush with honey and raspberry jam and pepper.
- Finally, put everything back in the oven for about eight minutes.
Nutrition
Serving: 100gCalories: 180kcalCarbohydrates: 9.7gProtein: 3.2gFat: 14.3g
