Dinner

Pan-Seared Venison Loin with Red Cabbage Braise, Mushroom Ragù & Juniper Jus

Name: Pan-Seared Venison Loin with Red Cabbage Braise, Mushroom Ragù & Juniper Jus
Prep time: 12 min
Cook time: 28 min
Total time: 40 min
Yield: 2 servings
Ingredients: 2 venison loin steaks, 4 oz each, room temperature; Fine sea salt and cracked black pepper; 1 tbsp neutral oil; 2 tbsp unsalted butter, divided; ½ red cabbage, about 350g, very thinly sliced; 1 small red onion, thinly sliced; 1 tbsp red wine vinegar; 100ml dry German red wine or Spätburgunder; 6–8 juniper berries, lightly crushed; 1 bay leaf; 1 thyme sprig; 200g cremini mushrooms, thinly sliced; 2 large garlic cloves, minced; 1 tbsp tomato paste; 150ml venison or beef stock; ½ tsp caraway seeds; 1 tbsp apple cider vinegar; 1 tsp Dijon mustard; Fleur de sel for finishing; Fresh thyme and parsley for garnish

Venison loin—brief, hot sear to rare—sits atop a silky red cabbage braise perfumed with juniper and wine, and alongside a dark, earthy mushroom ragù. The juniper-enriched pan sauce ties everything together. This is confident cooking at its best: precise searing, layered flavors, and restaurant-level plating in under 40 minutes.

738calper serving 39gprotein 61gcarbs 38gfat 12min prep 28min cook 2serves

✓ Macros from a nutrition database · per serving · developed by The Delicious Kitchen with AI assistance, not independently kitchen-tested · how we calculate this