Saddle of Venison Under Raspberry Pepper with Parsnip and Thyme Mash and Red Cabbage Salad

5 from 6 votes
Prep Time 35 minutes
Cook Time 1 hour 15 minutes
Rest Time 12 hours 30 minutes
Total Time 14 hours 20 minutes
Course Dinner
Cuisine European
Servings 4 people
Calories 180 kcal


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


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.


  • 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.


Serving: 100gCalories: 180kcalCarbohydrates: 9.7gProtein: 3.2gFat: 14.3g
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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