Venison Steak with Porcini Ravioli and orange-red Cabbage for Gourmets under Time Pressure

My Venison steak recipe with side dishes has it all. I’ll show you how the venison steaks are fried, plus a quick orange – red cabbage and ravioli.

Today I use some supermarket products but this saves a lot of time.

And today it gets wild – in the truest sense of the word. That sounds like a lot of work, with ready-made ravioli and frozen red cabbage it really goes fast and succeeds.

This dish really has something special and is perfect for a romantic candlelight dinner with your loved one.

In the video I show you everything step by step. Wish you good luck!

1. Venison recipe with side dishes for lazy ones

Yes, sometimes I’m lazy and use manufactured products in my recipes. This recipe concentrates on the preparation of the deer steak, that’s why I’m using frozen red cabbage and supermarket ravioli. The ravioli are from the brand Giovanni Grana. They are really delicious.

2. How to make our red cabbage special german stile:

Our red cabbage gets a fruity partner – a juicy orange. I fillet the orange and add it to the boiling red cabbage. Then I season it and the first side dish is ready.

Deer is one of the leanest meats and very intense in flavor!

Here you can find a detail recipe for German red rabbage or blue cabbage.

3. It’s venison steak time

The browning of the deer is not very complicated. First I dab the steaks dry and place them in a preheated pan with some oil.

It is important to press down the meat so there is always some contact with the pan. Then I reduce the heat, cover with a lid and let everything cook.

After a few minutes I turn the deer steaks and they cook with the lid on. When they have a nice brown color, I season them with salt and pepper and push them to the side.

4. Finished product number 2 – The porcini ravioli as side dish

As mentioned before I use already ready-made porcini ravioli from the brand Giovanni Grana. Of course sure you can use homemade ravioli but these ones definitely save time and are also very delicious.

They only take a few minutes in boiling water. In the end you just refine the ravioli with melted butter. The butter I melt in my “peperita pot”.

Ravioli are the perfect side dish for steaks, whether bought or self-made!

Great flavor through sage

While my venison steaks cook I start to prepare the sage. I fry the sage in plenty of oil. I do that in the pan with the venison steak. In it I push the steaks to the side to make some space.

Do you already smell the sage?? I’m hungry!!!

Final spurt for my venison steaks

Just before serving I take out the fried sage and put the lid onto the pan again. First I arrange the side dishes on plates and then place the steak on top. Finally I add the sage!
Our venison steak with lazy side dishes is ready!!!

Even more information you get in my cooking video!

5. Recipe Venison steak

Print Recipe
5 from 22 votes
5 from 22 votes
Venison steak with porcini ravioli and orange-red cabbage
Great recipe for Venison steak with porcini ravioli and orange-red cabbage with many tips for self cooking. Cook video instruction by chef Thomas sixt, step by step instructions for a great dish with game meat. Good success and good appetite...
Prep Time15 mins
Cook Time25 mins
Total Time40 mins
Course: Main Courses
Cuisine: Italian Recipes, Mediterranean Recipes
Keyword: Gluten Free Recipes
Servings: 2 servings
Calories: 919kcal
Author: Thomas Sixt
  • 300 g red cabbage frozen
  • 1 tbsp cranberries canned
  • 1 tbsp balsamic vinegar
  • 1 Orange
  • 250 ml chicken stock
  • 400 g saddle of venison
  • 60 g Butter
  • 1 Packung Ravioli
  • 1 Bund sage
  • corn oil
  • 80 g Parmesan
  • some salt
  • some pepper
  • some nutmeg
  • Let the red cabbage defrost in a pot and add the cranberries and the balsamic vinegar and bring everything to a boil. Season with salt and pepper, add the orange juice, mix in the orange fillets and keep warm until serving.
  • Preheat the plates in the oven, pour the chicken stock into a pot and heat a pan. Fry the venison steaks on both sides while covered with a lid.
  • Melt the butter in a bowl above the chicken stock and season with salt, pepper and nutmeg. Place the bowl next to the pot and cook the Giovanni Rana porcini ravioli in the stock or let it simmer.
  • Remove some sage leaves from the bunch and fry them in a pan in plenty of oil until crispy. Season with salt and prepare the Parmesan cheese.
  • Season the venison steaks with salt and pepper, put the red cabbage on plates (you can first strain it in a sieve), saute the porcini ravioli in butter and put them on the plate. Add the venison, put the sage leaves on top and sprinkle the ravioli with Parmesan cheese. Serve quickly and enjoy.

6. Calories (kcal.) and nutritional Values

Nutrition Facts
Venison steak with porcini ravioli and orange-red cabbage
Amount Per Serving
Calories 919 Calories from Fat 441
% Daily Value*
Fat 49g75%
Saturated Fat 26g163%
Polyunsaturated Fat 5g
Monounsaturated Fat 13g
Cholesterol 253mg84%
Sodium 3213mg140%
Potassium 1670mg48%
Carbohydrates 41g14%
Fiber 10g42%
Sugar 22g24%
Protein 82g164%
* Percent Daily Values are based on a 2000 calorie diet.

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Author: Thomas Sixt

Hi, I am a German Chef, Cookbook Author and Food Photographer. The imparting of cooking knowledge is my great passion. Everyone can cook for himself and with this website I would like to contribute to its success. Let yourself be inspired and enjoy good food. If you have any cooking questions, please use the comment function at the end of each article and recipe. I wish Thomas Sixt Good Luck!