Venison with black cabbage and port wine sauce
Venison loin with Sweet Allspice Berries, black cabbage with Cinnamon Verum and a Pemba clove and port wine sauce
With only a few ingredients to play with, Bart van der Lee creates the ultimate festive recipe for a Christmast meal: he pairs the earthiness of the venison loin with the sweetness of port wine, while adding depth with the spicy fresh aroma of Pemba cloves, the warmth and comfort of our Allspice berries and pairing the meat with black cabbage infused with the sweetness of the inimintable Cinnamon Verum. This venison dish is all about layering flavours and textures, cooking at the right pace and respecting the ‘sacred’ resting time at the end to preserve all the juiciness of the meat. Time and good produce (including venison from our friends at Pitscandly farms) is all you need.
Method
Coat the venison a drop of oil and season with Kampot red pepper and Fleur de Sel.
Heat up a thick bottom pan and add a drop of oil. Add the venison and sear on all sides.
Add a knob of butter and the all spice and roast till golden brown.
Remove the venison from the pan and cook in the oven at 180°C till a core of 58°C. Leave to rest for 7-10 minutes.
Add the veal jus and 3 Pemba cloves to the pan and reduce this till a thick syrupy sauce.
Chop the black cabbage and cook for about 1 minute in slightly salted water. Drain of the water.
Warm up a small pot and add a drop of oil. Add the Cinnamon Verum and warm through. Add the cooked cabbage and a pinch of Kampot Fleur de Sel.
Warm up the sauce and add a drop of port wine just before serving.
To serve
Warm up the cabbage and spoon onto the plate. Carve the venison and place on top of the cabbage. Finish with the Pemba clove port sauce sauce and serve.
For 2 persons
400gr Pitscandly Farm venison loin
50gr butter
1/2 tsp BoTree Sweet Allspice Berries
300ml veal jus
15ml red port wine
3 Botree Pemba cloves
300gr black cabbage
1/2 tsp Botree Cinnamon Verum
BoTree Kampot Fleur de Sel
BoTree Kampot Red Pepper