Venison fillet with red cabbage

Name: Venison fillet with red cabbage
Ingredients: red cabbage ponzu; 2 Rice vinegar; venison loin fillet; 200 Kikkoman teriyaki glaze; 2 Uchibori sushi vinegar; 10 juniper berries; 2 Kikkoman soy sauce; 100 ml fresh red cabbage juice; 1 Ekitai kombu dashi; 1 Uchibori rice vinegar; 2 Shallots; 300 ml Red wine; 100 red cabbage juice; 2 Bay leaves; 2 Yuzu juice; 50 g Butter; 3 nashi pears; Salt

The recipe 'Venison fillet with red cabbage' was created by Yama Foodservice.

Ingredients

2Rice vinegar

venison loin fillet

200Kikkoman teriyaki glaze

2Uchibori sushi vinegar

2Kikkoman soy sauce

100mlfresh red cabbage juice

1Ekitai kombu dashi

1Uchibori rice vinegar

10juniper berries

2Shallots

300mlRed wine

100red cabbage juice

2Bay leaves

2Yuzu juice

50gButter

3nashi pears

Salt

Preparation

Clean the venison fillet.
Mix the Kikkoman teriyaki glaze with rice vinegar and marinate the venison fillet in this for at least 4-6 hours, preferably under vacuum.
Remove the venison fillet from the vacuum and cold smoke the fillet for 15–20 min, then let it rest.
Juice 1 red cabbage for the red cabbage ponzu and the red teriyaki using a juicer (or blender and strain through a cloth).
Combine all ingredients for the red teriyaki sauce, reduce by 50%, and set aside until use.
Mix all ingredients for the red cabbage ponzu.
Peel the nashi pear, cut the flesh, and fry it in butter, but do not let it get too dark.
After frying, blend the pear until smooth and season with yuzu juice and a little salt.
Heat the venison in the oven at 125 degrees, serve with the ponzu, red teriyaki sauce, and nashi cream.