Venison on Carrot Cream with Red Cabbage, Lingonberry Sauce & Potatoes with Port Wine Sauce

Venison steaks:

1. Free the fillet strands of silver skin and fat deposits, wash with cold water and pat dry with kitchen paper. Cut the meat into 4 cm thick slices and press down. Heat the oil in the pan and fry the meat for about 3 minutes on each side.

Carrot cream:

1. Peel the carrots and grate them with a square grater. Put the grated carrots in a saucepan, cover with water, season with salt and cook until soft. Add a little sugar and puree to a pulp with the hand blender while adding the milk. Add a touch of pepper to taste if you like.

Red cabbage cranberry jam:

1. Grate the red cabbage with the square grater. Put the chopped onion in a saucepan with hot goose fat. Fry briefly and add the grated red cabbage. Continue to fry a little while stirring constantly. Pour in water until the red cabbage is covered and let it boil down. When the red cabbage is soft, mix with 2 – 3 tablespoons of cranberries from the glass, round off the taste with sugar if necessary and puree everything with the hand blender while adding apple juice to a smooth puree. Season to taste with salt.

Melted potatoes:

1. Peel the potatoes and cook them in salted water. Pour off the water down to a height of about 1 cm. Pour the butter over it and turn it carefully until the rest of the water has boiled away and the butter has covered the potatoes with a glossy finish. A little chopped parsley can be added to garnish.

Port wine sauce:

1. Reduce the balsamic vinegar by half in a saucepan, add the port wine and reduce together while simmering. Then add the game stock, season with salt and pepper and, if necessary, thicken with starch. In this case, the starch is stirred in a cup with cold water and then added to the finished sauce with constant stirring until it has the desired consistency.