Peppered Venison with German-Style Red Cabbage

German-style red cabbage

¼ cup	Sugar
2 cups	Red wine
4	Black peppercorns, whole
4	Cloves, whole
1	Bay leaf
½ tsp	Ground cinnamon
1 to taste	Salt
1	Orange, rind & juice
4 cups	Red cabbages, shredded (Main)

Venison

1 Tbsp	Ground black pepper
400 g	Venison, farmed, boneless roast (Main)
1 Tbsp	Olive oil

Directions

1. To prepare cabbage, heat sugar in a small heavy saucepan on medium heat, until it caramelises.
2. Add red wine and stir to dissolve caramel. Add remaining ingredients except cabbage. Simmer for 1 minute.
3. Place cabbage in a bowl and pour hot marinade on top. Cover and refrigerate for at least 24 hours.
4. Preheat oven to 200 degC.
5. Season venison roast with black pepper, pressing in well. Heat oil in a heavy frying pan suitable for the oven.
6. Sear venison for 5 minutes ensuring all sides are browned.
7. Place in oven and roast for 20 minutes. Remove, cover loosely with foil and rest for 10 minutes.
8. Return cabbage to room temperature before serving. The marinade can be drained, warmed through and served as a sauce with the meat.
9. Great accompanied with mustard and boiled potatoes tossed in butter, chopped fresh herbs and black pepper.