Bites Of Venison With Sage And Onions With Black Cabbage
Recipe second for 4 people based on Deer - cooking method pan.
Preparation:
Preparation: Cut the onions in half; blanch them and transfer them to a baking dish with the breadcrumbs and parmesan; bake and au gratin them for 10 minutes at 180 degrees. Separately, brown in a pan with butter and the venison previously dipped in minced sage and blended sliced bread. Shade it with red wine; bring it to cooking. Blanch the black cabbage and chop it with a knife. Sauté it in a pan with oil, salt and chopped red onion. Compose the dish by alternating the three elements in layers.
Ingredients:
Ingredients: 300 G Venison Bites - 100 G Peeled Onions - 4 Black Cabbage Leaves - 2 Slices Pancarré - Red Wine - Sage - Butter - Grated Parmesan Cheese - Breadcrumbs - 20 G Red Onion - Olive Oil - Salt
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