Roasted Venison Loin With Braised Red Cabbage, Sweet German Potato Noodles, And Juniper Berry Sauce Recipe

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Nutrition per serving    (USDA % daily values)


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Ingredients for 4 servings

1 tablespoon chopped rosemary

3 ounces chopped shallots

1 pound venison loin

Scant 1/2 cup cornstarch

Salt and freshly ground black pepper

1 tablespoon crushed juniper berries

Rock salt, for roasting

2 tablespoons sugar

1 egg yolk

Port wine

1 1/2 heads red cabbage, sliced

Butter, for searing

1/4 bottle port wine

Sunflower oil

3 ounces sugar

1/4 cup plus 2 tablespoons double cream

Banyuls vinegar, for finishing

1 cup venison demiglace

3 cloves

1 bay leaf

1/4 cup Calvados

8 ounces Yukon gold potatoes

I tablespoon juniper berries

2 tablespoons sunflower oil

Grated zest and juice from 3 oranges


Walnuts, roasted and crushed, for garnish

1 teaspoon ground cinnamon

2 ounces fresh cranberries

2 tablespoons butter

1/4 cup cognac

2 cups red wine

Creme de cassis, for finishing

7 white peppercorns

1/2 (3-inch) stick cinnamon

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