Red Cabbage Cream Soup with Venison Skewers

For the red cabbage cream soup with venison skewers first clean red cabbage, remove ribs and cut finely. Cut the potatoes into cubes.

Heat olive oil in a pot, sauté shallots until translucent, add red cabbage and sauté. Add potato cubes and sauté for another 5 minutes. Deglaze with port wine, add juice of 1 orange and cranberry jam. Pour in vegetable stock and cook for 30 minutes. Season with balsamic vinegar, salt and pepper, add whipped cream and puree with a dust blender.

For the venison skewers, grind allspice, pecans and dried porcini mushrooms into powder in a mortar. Season venison with the powder, place on a baking rack and cook in preheated oven hot air at 80 °C for 22 minutes. Let rest for 10 minutes and then cut into 1 1/2 x 1 1/2 cm cubes. Skewer the meat and brown it in a pan with butter, rosemary and garlic on each side, giving it a brown grate color. Season with salt and pepper.

Arrange red cabbage cream soup with venison skewers and serve immediately.

Preparation Tip:

Roasted porcini mushrooms go very well with red cabbage cream soup with venison skewers.

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