Venison with savoy cabbage recipe
Learn to make the venison with savoy cabbage dish from New York’s Aska, cooked by chef Fredrik Berselius. Get the recipe on Fine Dining Lovers.
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Cooking tools:
- Cutting board
- Chef's knife
- Butcher's twine
- Kitchen shears
- Skillet
- Spoon
- Oven
- Instant-read thermometer
- Pan
- Saucepan
- Pot
- Fine-mesh sieve
- Mixing bowl
- Needle
- Measuring spoon
- Plate
- Colander
- Paper towel
- Kitchen towel
- Stove
Ingredients
- Shallot: 1 small. finely diced
- Chives: for threading
- Salt: to taste
- Allspice: to taste
- Butter
- Venison loin: 6.6 lbs/3kg
- Celery roots: 2. large
- Butter: 3.5 oz/100g
- Thyme: 1 bunch
- Red oxalis salt
- Venison trim: from the loin
- Chicken stock: 2.1 quarts/2l
- Apple juice: 8.8 oz/250g. fresh. reduced by ¾
- Thyme leaves: 50
- Garlic clove: 1. crushed
- Juice: from half a lemon
- Savoy cabbage: 1. medium
- Mushroom: 6. large medium sized
- Onion: 1. small. diced finely
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