Season the venison filets with Game Seasoning mixture. In a saute pan, over high heat, add oil. Sear venison on both sides until brown.
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.
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.
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.
Game Seasoning:
In a small bowl, combine all the ingredients.
Game Sauce:
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.
Add the bread, mustard, and orange juice, season with salt and pepper. Strain. Add the red currant jelly.
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.
Day 2:
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.
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 Serving Per 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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