Fried venison steak with onion sauce

Ingredients

• 250g Venison Steak
• 1 × Red Onion
• 10g Parsley
• 10g Rosemary
• 200ml Demi-Glace
• 25g Cranberry Jam
• 400g Potatoes (Drillinge)
• 1 × Shallot
• 1 × Garlic Clove
• 1 × Savoy Cabbage

Method

1. Add salted water to a large saucepan and bring to the boil.

2. Halve the savoy cabbage if necessary and remove the stalk. Then cut the savoy cabbage into approx. 3 cm diamonds. Halve the shallot, peel and finely chop. Halve the red onion, peel it and cut into fine strips. Peel the garlic. Pluck the leaves of the parsley and chop finely.

3. Add the potatoes to the boiling water, reduce the heat and cook for 15-20 minutes until soft. Meanwhile, continue with the recipe. Drain the finished potatoes through a sieve. In the same pot add 1 tbsp butter, put the potatoes and half of the rosemary sprigs back into the saucepan and fry for 2-3 minutes. Salt the potatoes.

4. In a small saucepan over medium heat melt 1 tbsp butter and sauté the red onion strips for 2-3 minutes until colorless. Deglaze the contents of the pot with the demi-glace . Let everything simmer for another 2 - 3 minutes and set aside.

5. Heat 1 tbsp oil in a large pan. Add the shallot cubes, press in the garlic and sauté for 1 minute. Add savoy cabbage and fry everything together for 6 - 8 minutes, stirring occasionally, until the savoy cabbage is soft enough. Season to taste with salt and pepper.

6. In a second large pan, heat 1 tbsp oil. Add the venison steaks and the remaining rosemary to the pan for the aroma and fry the venison steaks for 1 - 2 minutes (for rare), 2 - 3 minutes (for medium) or 3 - 4 minutes (for well done) on each side. Then take it out of the pan and let it rest briefly, wrapped in aluminum foil.

7. Remove the rosemary sprigs from the potatoes and the pan after cooking. Arrange the potatoes, venison steaks, savoy cabbage and sauce on plates, add the cranberry jam, garnish with chopped parsley and enjoy.