
Braised venison chuck with red cabbage and crispy vegetables
Braised venison chuck with red cabbage, cranberries, beetroot cream, aceto balsamico and crispy vegetables.With the products from Chef’s Creation, you are assured of the best foundation for your dishes. With Chef’s Creation, you maintain your own signature and can serve the most delicious dishes in no time. For every season, we develop sous-vide prepared products that contribute to both quality and convenience for the kitchen team. Our chefs have also been working for you this autumn.
Ingredients
50gRed cabbage
30ggame jus
0.12units.itemsTray of purple shiso
15gcranberries
20gSuiker lettuce
160gvenison braised beef
15mlaceto balsamico cream
90gSmoked beets
50gred beet and tarragon cream
10gvegetable chips
Preparation
- Gently heat the venison chuck in a pan together with the cranberries and game jus.
- Warm the red cabbage in a pan.
- Put the beetroot and tarragon cream in a piping bag and keep warm.
- Halve the smoked beets.
- Arrange the components together on a beautiful large plate and garnish with cress, vegetable chips, and aceto balsamico cream.




