Saddle of Venison with Chestnut Red Cabbage

For the venison loin with chestnut red cabbage, season the venison loin with pepper and game salt and sear it in a pan of oil.

Then remove from the pan and wrap in aluminum foil and let rest (turning occasionally). In the meantime, heat the red cabbage.

Add the chestnuts and warm them together. Arrange the venison loin with the chestnut red cabbage and serve.

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