For the vegetables
Wash and shred the cabbage and blanch in boiling, salted water with lemon juice for about 3 minutes.
Drain, refresh in ice-cold water and drain thoroughly.
Heat the butter in a frying pan and gently fry the cabbage for a few minutes, stirring.
Stir in the cream and season to taste with salt, pepper and nutmeg.
For the sauce
Peel and finely chop the shallots, carrot and celery and sweat in oil until soft.
Stir in the tomato puree, deglaze with red wine and boil to reduce by half.
Add the venison stock, boil to reduce slightly then puree and push through a sieve.
Season to taste and keep warm.
Chop the pistachios in an electric food mill.
Add the herbs and breadcrumbs and chop briefly, then the egg yolk and butter and mix well.
Season the meat with salt and pepper, heat the oil and brown the meat on all sides.
Then transfer to a preheated oven (180°) and cook for 8 minutes.
Spread the pistachio mixture on the venison and put under the grill for about 5 minutes to brown the crust.
Slice the venison and serve on warmed plates with the vegetables and the sauce.