Venison Leg with Savoy Cabbage-Mushroom Side Dish
Main course
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Cook Time
1 h 15 min
Servings
4
Difficulty
Easy
Prep Time
45 Min
Description
I particularly enjoy cooking this venison leg with savoy cabbage and mushroom side dish in the autumn, when the game season begins. The tender venison harmonizes wonderfully with the hearty savoy cabbage and the aromatic mushrooms. Preparation with the Thermomix® is straightforward and always succeeds. An ideal dish for a festive meal with family and friends. The cranberries give the whole thing a fruity note. If you like, you can add some fresh thyme. The dish can be prepared well in advance, so you have less stress on the day itself.
Ingredients (15 ingredients)
-
1.2 kg Venison leg
-
2 EL Oil
-
Salt
-
Pepper
-
0.25 l Red wine
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5 Medium-sized onions
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800 g Potatoes
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800 g Savoy cabbage
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200 g Oyster mushrooms
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30 g Butter or margarine
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0.25 l Game stock
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1 TL Medium-hot mustard
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410 g Wild cranberries in juice
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2 EL Dark gravy thickener
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Parsley for garnish
Preparation (10 steps)
Chop onions
Put 5 medium-sized onions into the mixing bowl and chop for 3 sec./speed 5. Scrape down with the spatula.
Sauté onions
Add 2 tbsp oil to the onions in the mixing bowl and sauté for 3 min./120°C/speed 1.
Prepare potatoes
Peel 800 g potatoes, quarter them and place in the simmering basket. Set simmering basket aside.
Prepare savoy cabbage
Clean 1 head of small savoy cabbage (approx. 800 g), quarter and cut into strips. Set savoy cabbage aside.
Sear venison leg
Season 1 venison leg (approx. 1.2 kg) with salt and pepper. Sear on all sides in a pan with some oil and then set aside.
Prepare sauce
Add ¼ l red wine, approx. ¼ l game stock and 1 tsp medium-hot mustard to the onions in the mixing bowl. Place the venison leg in the Varoma. Insert simmering basket with the potatoes. Place Varoma on top and steam for 45 min./Varoma/speed 1.
Prepare mushrooms and savoy cabbage
After the cooking time, remove venison leg and simmering basket and keep warm. Put 200 g oyster mushrooms and the chopped savoy cabbage in the Varoma. Place Varoma on top and steam for a further 15 min./Varoma/speed 1.
Finish sauce
Remove Varoma. Remove simmering basket. Add 1 jar (410 g) wild cranberries in juice and 2 tbsp dark gravy thickener to the mixing bowl and simmer for 5 min./100°C/speed 2.
Refine sauce
Add 30 g butter or margarine and mix for 10 sec./speed 3.
Arrange
Cut venison leg into slices and arrange with the savoy cabbage-mushroom vegetables, the potatoes and the sauce. Garnish with parsley and serve.
Finished cooking? Great! 🎉
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Allergens
- Mustard
- Sulphur dioxide and Sulphites
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