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Ingredients

Venison:

• 2 tablespoons sunflower oil
• 1 pound venison loin
• Salt and freshly ground black pepper
• 1 bay leaf
• 1 tablespoon chopped rosemary
• I tablespoon juniper berries
• 2 tablespoons butter

Sauce:

• 3 ounces chopped shallots
• Sunflower oil
• 1/4 cup Calvados
• 1/4 cup cognac
• 1 cup venison demiglace
• 1/4 cup plus 2 tablespoons double cream
• 1 tablespoon crushed juniper berries
• Creme de cassis, for finishing
• Banyuls vinegar, for finishing

Cabbage:

• 3 ounces sugar
• 2 cups red wine
• 1/4 bottle port wine
• 7 white peppercorns
• 3 cloves
• 1 bay leaf
• 1/2 (3-inch) stick cinnamon
• 1 teaspoon ground cinnamon
• Salt
• Grated zest and juice from 3 oranges
• 1 1/2 heads red cabbage, sliced

Potato noodles:

• 8 ounces Yukon gold potatoes
• Rock salt, for roasting
• Scant 1/2 cup cornstarch
• 1 egg yolk
• Butter, for searing
• Walnuts, roasted and crushed, for garnish

Cranberries:

• 2 ounces fresh cranberries
• 2 tablespoons sugar
• Port wine

Description

Food Network