Start the new year the way you want it with a luxurious and elegant dinner!

raw material

  • 6 venison steaks
  • 1 head green cabbage
  • 200 g fine breadcrumbs
  • 50 g hazelnut powder
  • 50 g butter
  • Salt and pepper

Sauce

  • 2 scallions
  • 100 ml wine vinegar
  • 250 ml red wine
  • 250 ml veal stock
  • 20 g butter
  • 20 g flour
  • Salt and pepper

instruct

  1. For the sauce: Peel and finely chop shallots. Melt butter in a pan, then add shallots and sauté until just browned. Add vinegar and bring to a simmer. Sprinkle with flour, stir, then add wine and veal stock. Simmer for approx. 30 min. Season with salt and pepper.
  2. While the sauce is cooking, prepare the cabbage: remove the core and cook in plenty of boiling salted water until tender. Drain and chop.
  3. Preheat oven to 180°C (160°C fan).
  4. For the venison steaks, make the crust by mixing together the butter, bread crumbs, ground hazelnuts, salt, and pepper. Pat the meat dry with paper towels, then generously spread the mixture over the tops of the steaks. Place on a lined baking sheet. Place in the oven and bake for 18 to 20 minutes, until rare (25 to 30 minutes for medium rare).
  5. Strain the sauce.
  6. Serve steak with cabbage and sauce.

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