Preheat the oven to 180 °C. Season the venison medallions with salt, pepper and crushed juniper berries. Sear on both sides in a little nut oil and butter and finish roasting in the hot oven at 180 °C for 5 minutes. Take out and keep warm wrapped in aluminum foil. Pour red wine over the roasting residue, bring to the boil and then add the stock. Sprinkle in the blueberries and bring to the boil once briefly. For the nut cabbage, first cut the cabbage head into pieces, remove the stalk and cut the cabbage into 1 cm wide strips. Heat the butter and briefly sweat the nuts in it. Then add the cabbage strips. Season with salt and pepper. Add the milk and cook until it evaporates. Arrange the finished nut cabbage on preheated plates, place the venison medallions on top and cover with the sauce.
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