Fillet of Venison with Cabbage-Lentil Vegetables

Preheat the oven to 65 °C.

Soak the green lentils and then cook them in salted water until tender. Boil the red lentils in salted water 1 or 2 times, let them steep a little.

Drain and reserve both.

Prepare the savoy cabbage (ready for cooking, e.g. peel, remove woody parts and dirt), cut into strips, do in salted water.

Drain, cool in cold water, drain well.

Meanwhile, leave meat in room temperature for 2 hours before frying. Season. Fry in very hot oil on all sides for 8 to 12 min. 3 min before the end, halve the heat, add butter. Baste the meat constantly with the butter.

Remove. Stand in 65 °C oven for 20 min.

Sauté shallots in butter-garlic oil mixture, deglaze with white wine, water or vegetable stock and cream, reduce. Add savoy cabbage and lentils, season.

Allow game jus to bubble up. Season at the last moment and thicken appetizingly with a little butter.

Heat venison for 2 minutes in 230 °C hot stove. Cut into slices, serve with vegetables and jus.

(*) Venison: Venison belongs to the so-called “black meat”. It is characterized by its low fat content as well as by its powerful flavor. The best and most sought-after cuts are the back and the hind leg, the parts of which are used for cutlets. Most of the other pieces are used for peppers, pies and sausages.

Most of the game that is on the market in our country is

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