Hirschtaler with Chestnut Cabbage

A beautiful autumn or winter dish from the Alpine region. It combines tender venison patties with savory-sweet cabbage and chestnut sauté.

Ingredients - serves 4

600g venison medallions

Salt and pepper

1 Tbsp. oil

500g red cabbage

200g cooked chestnuts

Method

Pat dry the venison medaillons and rub with salt and pepper. Heat oil in a pan and fry venison medaillons from all sides. Reduce heat and cook gently until done.

Heat the red cabbage in a pot. Add in chestnuts. Serve venison medaillons with chestnut cabbage.