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.