Red Cabbage juice:
Cut the red cabbage very fine and vacuum with the liquid and the spices. Marinate for a minimum of 2 weeks at 2 °C. Extract all liquid from the red cabbage and the marinade and strain it through a fine mesh sieve.

Saddle of Venison:
Bone the venison and remove the tendons (keep for the stock). Vacuum the venison with the red cabbage juice (not too tightly) and marinate it for minimum 12 hours. Chop the bones finely, add the remaining ingredients and prepare a venison stock.

Jus of Cinnamon Blossom:
Fry the venison trimming in clarified butter from all sides. Deglaze with red cabbage juice and venison stock. Let the jus boil down slowly and continue to remove the fat.
Strain through a fine mesh sieve and season to taste with cinnamon blossom and sea salt. Thicken by stirring in the pistachio oil.

Pumpkin:
Quarter the pumpkin, brush with oil and season with sea salt. Cook at 140 °C in the oven for approx. 60 minutes. Remove the pulp with a fork and put to one side. Sauté the shallots in the goose drippings until glassy, add the pumpkin and season to taste with the spices.

Garnish:
Poach the saddle of venison in a vacuum bag at 55 °C in the fusionchef sous vide water bath for 28 minutes. Unpack the venison and dab it dry. Brown it together with rosemary and thyme in foamy butter. Brown the porcini with the diced bacon and season to taste. Use a rectangular cookie cutter to place the pumpkin confit on a plate, sprinkle with pumpkin seed julienne. Scatter the porcini on the plate. Heat the jus and sprinkle on the side. Carve the venison, season with sea salt and place it on the jus.

This recipe was generously provided by Michael Kempf.