Saddle of Venison on Pointed Cabbage with Parsley Puree

Separate the back meat from the bone, skin, keep scraps. Likewise, remove the fillets from the underside. Set aside.

Chop the bones into small pieces. Roast in a casserole together with skin and meat offal in the stove at 200 °C (approx. 30 to 40 min) , stirring until brown. Add butter, diced carrots, onions and celeriac and roast for 15 min. Add paradeis pulp, garlic and thyme, extinguish with a quarter liter of red wine, steam for 15 min. at 170 °C.

Remove the saucepan from the heat, transfer the contents to another saucepan, fill with game stock. Add juniper crushed and a little salt, then boil. Simmer for about 50 minutes, pour through a muslin cloth and boil to half a l to make a jus.

Dice the shallots, boil the remaining red wine and the port together with the shallots until syrupy, then add the game jus. Bring to the boil and season vigorously with salt and freshly ground pepper. Bind lightly with the stirred arrowroot flour. Pour through a fine sieve.

Clean pointed cabbage, divide cabbage into leaves. Remove the stalk. Cut leaves into thin strips, sauté in foaming butter, season with salt, pepper and a pinch of sugar, and cook at low temperature until soft. Add a little water if necessary.

Pluck spinach and parsley from stems, rinse, blanch in boiling hot salted water. Drain, rinse, squeeze well and chop coarsely.

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