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1. Season the venison fillet with cumin seeds, salt and pepper.
2. Wrap it in plastic cling film and leave it to harden in the freezer for 2-3 hours.
3. Blanch the red cabbage for 2-3 minutes in hot salted water with half a glass of raspberry vinegar, then drain and dress with a lemon and raspberry vinaigrette.
4. Cut up the apples and cook them with dry white wine and a little sugar.
5. Cut the venison into very thin slices and arrange it on a dish. Dress with the vinaigrette.
6. In the middle of the plate, layer the red cabbage, savoury waffles and apple sauce.