Venison Steak with Cabbage

INGREDIENTS

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

For the sauce

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

INSTRUCTIONS

1. For the sauce: peel and chop the shallots. Melt the butter in a saucepan, then add the shallots and sweat without browning. Pour in the vinegar and allow to reduce to a simmer. Sprinkle with flour, stir, then pour in the wine and veal stock. Reduce over a low heat for approximately 30 minutes. 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 finely.
3. Preheat the oven to 180°C (160°C fan).
4. For the venison steaks, prepare the crust by mixing the butter, breadcrumbs, hazelnut powder, salt and pepper. Pat the meat dry with a paper towel and generously coat the tops of the steaks with this mixture. Place on a lined baking tray. Place in the oven and cook for 18 to 20 minutes for a rare roast (25 to 30 minutes for medium rare).
5. Strain the sauce.
6. Serve the steaks with the cabbage and the sauce.

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