Venison medallions with braised red cabbage and potatoes

Ingredients

For 1 serving

• Venison150 g
• Red cabbage200 g
• Apple0.5
• Apple cider vinegar1 tablespoon
• Cinnamon1 pinch
• Potatoes180 g
• Thyme1 g
• Extra virgin olive oil10 g
• Saltto taste
• Black pepperto taste

In season: October – January

Method

1. Remove the outer leaves and core of the red cabbage and cut it into thin strips; peel the apple and dice it.
2. Put the cabbage and apple in a pan with the cider vinegar, a pinch of cinnamon, a pinch of salt and a splash of water, cover and stew over medium-low heat for 25 minutes, stirring now and then, until the cabbage is soft and glossy.
3. Meanwhile peel the potatoes and cut them into pieces of about 3 cm, put them in cold salted water, bring to the boil and cook for 15 minutes, until easily pierced; drain.
4. Take the venison out of the fridge a few minutes ahead, cut it into medallions about 2.5 cm thick and season with salt and pepper.
5. Heat the oil in a frying pan over high heat with the thyme and cook the medallions for 2–3 minutes per side, until browned outside and pink inside; let them rest for 2 minutes.
6. Serve the medallions with the red cabbage and potatoes.