Venison loin: Sauté the venison loin in butter and place in the preheated oven (170 °C) for about 10 minutes. Afterwards in a warm place for another 5 min. and disassemble.
Red cabbage: Cut the red cabbage into tender strips and marinate with cranberry jam, red wine, spices and balsamic vinegar. (Day before!!) Lightly simmer everything in a saucepan for about 10 minutes and add the dark chocolate. The chocolate gives the red cabbage an exceptionally beautiful shine.
Peach: For the glazed peach, cut the fruit in half. In a sauté pan, caramelize a little sugar and extinguish with red wine and game stock. Add butter and simmer on low heat for about 2 minutes with the lid closed.
Sauce: Reduce game stock with red wine and port wine and finally infuse the spices in it.
Tip: Stock up on high-quality spices – it pays off!
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