Venison Fillet in Red Wine Sauce with Krutloeable and Cranberry Pear

half an hour, simply season venison fillet with salt and pepper. In a frying pan, sear on all sides in hot oil with a sprig of rosemary at a not too high temperature, then place in an ovenproof dish and roast in a heated oven at 180 °C for about 10 minutes.

Sauté the finely chopped onion in the roasting residue, extinguish with red wine, add the game jus, bring to the boil briefly and reduce over low heat. Before serving, add 1 spoonful of cranberry jam and the cream, heat again briefly.

For the Krutloeable:

Cut the white cabbage into very fine strips, add salt, flour, egg and water and mix well. Heat plenty of oil in a frying pan, put the cabbage mixture into the frying pan with a tablespoon and flatten (loeable). Fry in the oil on both sides for about 3 min. at high temperature.

For the garnish:

Fill pear halves with cranberry jam. Arrange venison fillet in red wine sauce with Krutloeable and cranberry pear.

Our tip: Use high-quality red wine for a particularly fine taste!

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