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1
Preheat the oven to 220 degrees F.
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2
Heat the sunflower oil in a roasting pan.
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3
Season the venison with salt and pepper, and sear it until it's nicely colored and caramelized.
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4
Roast until it's medium rare; an instant read thermometer inserted into the center should read 145 degrees.
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5
Transfer the meat to a board and let rest so the juices can settle.
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6
Spoon off the fat from the pan drippings.
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7
Add the bay leaf, rosemary, juniper berries, and butter.
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8
Return the meat to the pan and begin spooning the butter and meat juices over the meat to bring to medium.
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9
To make the sauce:
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10
Cook the shallots in a small amount of oil until they're softened but haven't taken on any color.
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11
Deglaze the pan with the Calvados and cognac.
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12
Add the venison glace and double cream and cook to reduce somewhat.
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13
Add juniper berries.
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14
Finish with cassis and vinegar to taste.
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15
Strain through a fine sieve.
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16
To make the cabbage:
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17
In a saucepan, heat the sugar on medium heat until it caramelizes.
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18
Add red wine and port and stir to dissolve into the caramel.
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19
Add the peppercorns, cloves, bay leaf, cinnamon stick, ground cinnamon, and a little salt, orange juice and zest.
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20
Put the cabbage in a bowl, pour the marinade on top, and marinate in the refrigerator for at least 24 hours.
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21
To make the potato noodles:
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22
Preheat the oven to 350 degrees F. Put the potatoes on a bed of rock salt and roast until soft.
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23
Peel the potatoes, break them open, and let the moisture steam out.
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24
Pass the potatoes through a potato ricer.
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25
Mix in the cornstarch and egg yolk to make a dough.
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26
Form the dough into little noodles by rolling it between the palms of your hands.
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27
Blanch the noodles in boiling salted water until done.
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28
Drain.
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29
Sear the potato noodles in a hot skillet with a little butter until they're golden brown.
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30
Sprinkle with walnuts.
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31
To make the cranberries: In a large bowl, toss the cranberries with the sugar and a dash of port wine to taste.
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32
This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant.
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33
The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.
