Venison loin with buttered savoy cabbage

Ingredients for 4 servings:

• 2 m.-sized onion(s)
• 1 head of savoy cabbage
• 750 g venison (back), boned
• salt and pepper
• nutmeg
• 2 sprig(s) rosemary (small branches)
• 5 juniper berries
• 2 tbsp clarified butter
• 1 jar Game stock (400 ml)
• 1 slice(s) of toast
• 4 tbsp butter
• 3 tbsp almond flakes
• 4 tbsp apricot halves from the can, drained
• 2 tsp jam (blackcurrant jelly)
• 2 tsp cornstarch
• some water to mix
• aluminum foil

Instructions

Working time approx. 30 minutes; Rest time approx. 10 minutes; Cooking/baking time approx. 1 hour; Total time approx. 1 hour 40 minutes

Preheat the oven to 125°C (fan oven). Peel the onions and quarter one onion. Trim and wash the savoy cabbage, and cut into strips. Wash the venison loin, pat dry, and season with salt and pepper. Wash 1 sprig of rosemary and pick off the needles. Crush the rosemary needles and juniper berries in a mortar and pestle. Spread on top of the meat. Heat the clarified butter in a roasting pan and sear the meat vigorously, first on the underside, then on the top, and finally on the sides. Add the onion quarters and sear briefly. Pour in 250 ml of the game stock and bring to a boil. Remove the crust from the toast and crumble it finely. Heat 2 tablespoons of butter in a pan and toast the breadcrumbs. Spread it over the meat and press it down. Place the roasting pan in the preheated oven and roast the meat for 30 minutes. Heat 2 tablespoons of butter in a large pot, brown the almonds in it, and then remove. Dice the remaining onion and sauté it with the savoy cabbage in the frying fat. Season with salt, pepper, and nutmeg. Add 200 ml of water, bring to a boil, and simmer covered for 20 minutes. Pour the apricots into a sieve and let them drain, then fill with a little jelly. Remove the meat from the roasting tin, wrap it in aluminum foil, and let it rest for about 10 minutes. Pour the remaining game stock into the meat juices and reduce slightly (by about 1/3), then sieve. Mix the cornstarch with a little water until smooth and use this to thicken the stock. Simmer for about 2 minutes. Season the sauce with salt, pepper, and the remaining jelly. Slice the meat and serve on a platter with the savoy cabbage and apricot halves. Sprinkle the almonds over the savoy cabbage and place a rosemary sprig on top of the meat as a garnish. Serve the sauce separately. Serve with croquettes and a dry red wine.