Cabbage stuffed with deer venison – Grandmother’s sauce
1.2kg of stewing venison
2 litres of red wine
300g of bacon lardons
300g of pearl onions
1 large Savoy cabbage
A few squares of dark chocolate
200g of flour
2 juniper berries
Thyme, bay leaf
Salt and pepper
Marinate the venison with the red wine, thyme, bay leaf, finely chopped carrots and onions, and the juniper berries for 24 hours in the refrigerator.
The next day, drain the meat and brown it in a Cristel sauté pan.
In another sauté pan, sweat the marinade ingredients and then add the browned meat; sprinkle with flour and then moisten with the marinade.
Cover and cook on a low heat for 3 to 4 hours.
Peel the cabbage leaves and wash them.
Blanch the greenest outer leaves in salted water, then chill them immediately in ice cold water.
Thinly slice the cabbage heart and cook it with butter and a few lardons, and then set aside.
Spread out the cooked cabbage leaves on cling film and pile the meat mixture and sliced cabbage in the centre.
Form them into a cabbage shape, and then heat them gently in a Cristel steamer.
Glaze the pearl onions with a mixture of sugar, water and butter.
Peel the button mushrooms and brown them with the bacon lardons. Add the glazed pearl onions.
Heat the venison sauce and bind it with a few squares of dark chocolate. Pass the sauce through a fine strainer and set aside.
Arrange the hot cabbage parcels, cover with the sauce and the “grandmother” style garnish.