Venison with Chanterelles in Cream Sauce and Braised Red Cabbage (Wolfgang Puck) Recipe

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Venison with Chanterelles in Cream Sauce and Braised Red Cabbage (Wolfgang Puck)
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Ingredients:

Directions:

  1. Season the venison filets with Game Seasoning mixture. In a saute pan, over high heat, add oil. Sear venison on both sides until brown.
  2. In a separate saute pan, heat the Game Sauce. Transfer the venison into heated Game Sauce and continue to cook the meat at a simmer, for about 5 minutes. (This makes for a very flavorful and moist meat). Transfer to a plate and set aside. Add 1/2 cup of cream and simmer until thickened. Season, to taste, with salt and pepper.
  3. In another saute pan, heat the butter. Saute onions until golden in color. Add the chanterelles and saute over high heat until all the liquid evaporates. Season with salt and pepper, to taste. Add the remaining 1/2 cup of cream and parsley. Continue to cook until thickened.
  4. To serve: slice each fillet in half diagonally and place on serving plate. Serve with Braised Red Cabbage on side and chanterelles on top of fillet. Garnish with minced parsley. Ladle sauce around fillet.
  5. Game Seasoning:
  6. In a small bowl, combine all the ingredients.
  7. Game Sauce:
  8. In a saucepan, heat the oil. Saute the bones and meat trimmings until golden brown. Add the carrot, celery, leeks, and parsley stems. Saute another 1 to 2 minutes, until the vegetables are glossy. Stir in the tomato paste. Deglaze with 1 cup red wine and water. Add the bay leaf, juniper berries, and thyme. Bring to a boil and lower to a simmer. Cook for about 2 hours.
  9. Add the bread, mustard, and orange juice, season with salt and pepper. Strain. Add the red currant jelly.
  10. In a small bowl, combine the flour, brandy, kirsch, sherry, and the remaining 1/4 cup of red wine. Stir until flour is dissolved in the alcohol mixture. Stir into strained sauce and continue to cook until thickened, about 15 minutes. Season with salt and pepper, to taste.
  11. Day 2:
  12. On Day 1, in a medium bowl, combine all the ingredients, sugar, salt, caraway seeds, orange juice, lemon juice, apple vinegar, and grated apple. Stir in the red cabbage and allow to marinate overnight in the refrigerator.
  13. On Day 2, in a saute pan, heat oil and butter. Add the onions and cook until glossy. Add sugar and stir. Cook until sugar is caramelized. Deglaze with apple vinegar and red wine. Season with salt and pepper. Add the cabbage mixture and cook for about 30 to 40 minutes, covered.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 574.34 Kcal (2405 kJ)
Calories from fat 241.2 Kcal
% Daily Value*
Total Fat 26.8g 41%
Cholesterol 54.07mg 18%
Sodium 1750.95mg 73%
Potassium 962mg 20%
Total Carbs 45.79g 15%
Sugars 23.79g 95%
Dietary Fiber 8.23g 33%
Protein 28.08g 56%
Vitamin C 88.1mg 147%
Vitamin A 0.1mg 5%
Iron 6.8mg 38%
Calcium 172.8mg 17%
Amount Per 100 g
Calories 94.64 Kcal (396 kJ)
Calories from fat 39.75 Kcal
% Daily Value*
Total Fat 4.42g 41%
Cholesterol 8.91mg 18%
Sodium 288.53mg 73%
Potassium 158.52mg 20%
Total Carbs 7.55g 15%
Sugars 3.92g 95%
Dietary Fiber 1.36g 33%
Protein 4.63g 56%
Vitamin C 14.5mg 147%
Iron 1.1mg 38%
Calcium 28.5mg 17%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 12.9
    Points
  • 14
    PointsPlus

Good Points

  • saturated fat free,
  • low cholesterol

Bad Points

  • High in Sodium

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