Salad of Red Cabbage and Grapes, with Venison Medallions

Clean and finely slice the red cabbage, mix with a little salt and sugar and steep for ten minutes.

Season the medallions with salt, pepper and game spices.

Dress the red cabbage with honey, walnut oil and raspberry vinegar. Stir in walnuts and grapes and season again with salt and freshly ground pepper.

Roast the venison medallions in clarified butter for a leisurely five to six minutes. Later, remove the roasting pan from the fire and rest for a few minutes.

Arrange the red cabbage salad on plates. Put the venison medallions on it and form cranberries over it. It goes well with baguette bread.

(*) If you like, you can also remove the skin from the grapes…

Tip: Instead of clarified butter, you can also use butter in most cases.

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