Venison Steak, Red Cabbage, Chestnut Purée - Port Recipes
Elevate your meal with venison steak, red cabbage, and chestnut purée. Follow our Port Wine Recipe for a gourmet delight.
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Cooking tools:
- Chef's knife
- Cutting board
- Kitchen scale
- Measuring cup
- Saucepan
- Skillet
- Tongs
- Blender
- Fine-mesh sieve
- Plate
Ingredients
- 4 venison steaks
- 250 g of red cabbage
- 120 g of onion
- 300 g of peeled chestnuts
- 1 cinnamon stick
- 2 juniper berries
- 1 Jamaican peppercorn
- 1 dl of milk
- 1 dl of chicken stock
- 30 g of butter
- Olive oil
- Powdered star anise (to taste)
- Grapeseed oil
- Salt (to taste)
- Pepper (to taste)
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