Venison carpaccio red cabbage in raspberry vinegar, apple sauce with wafers
Flavour the fillet with cumin seeds, salt and pepper. Wrap in plastic wrap and harden in the freezer for 2-3 hours. Blanch the red cabbage for 2-3 minutes in hot salted water with half a glass of raspberry vinegar. Drain and dress with a vinaigrette of lemon and raspberry vinegar. Chop and cook the apples in dry white wine and a little sugar. Place the very thin slices of venison in the centre of a plate, pour on the vinaigrette. Serve together with the apple sauce, wafers and red cabbage arranged around the meat.
Recommended wine:
Bianco di Rigole