Remove the stem from the cabbage leaves. Blanch and quench in iced water. Between two kitchen towels, flatten the cabbage with a corrugated wood and keep ready for later.
Divide the venison fillet into 4 portions. Sear on all sides without color. Salt, season with pepper and cool.
Remove the meat for the farce and cut into very fine cubes. Mix with the game seasoning. Place in freezer for 15 min. until meat is cooled enough to almost freeze. Meat in food processor with cutting insert (cutter) form and coarsely chop. Add egg whites, cognac and Madeira and cut repeatedly. Gradually add cold whipping cream and diced and precooled goose liver. This farce should be very fine, and homogeneous. Tip. Cook the farce quickly, otherwise it will get warm and curdle easily.
Spread four cabbage leaves thinly with farce and place the venison fillet on top, wrap. Spread out four sheets of cling film, place one savoy cabbage leaf on each and spread thicker with farce.
Place the already wrapped venison fillet in the middle of each. Wrap in cling film. Poach in the steam insert of a saucepan for 20 min.
Finely dice red cabbage and shallots. Sauté shallots and glaze with a little sugar. Extinguish with red wine and hang the mulled wine bag, add peeled pear and add cinnamon and vanilla. Make until there is no more moisture (about 1
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