Leg of venison with pretzel dumplings, rose-hip chutney and butter savoy cabbage (leg of venison four times different)

COOK TIME
210 mins

TOTAL TIME
210 mins

Ingredients

Directions

1. 1

   Dab meat dry if necessary. Cut off tendons and cuticles. Crush juniper berries slightly for the dry stain. Wash the rosemary and remove the needles. Wash orange and lemon thoroughly, grate dry, peel peel with a peeler and cut into strips. Mix 2 heaped tablespoons salt, 4 tablespoons sugar, allspice and peppercorns. Add juniper berries, rosemary, orange and lemon peel and mix. Rub the meat all around with the marinade, cover and place in the refrigerator overnight

2. 2

   Grate the stain coarsely from the meat. Clean or peel and wash the soup greens and cut them into large cubes. Onions peel, 2 pieces also in rough cubes cut. Peel garlic and crush coarsely

3. 3

   Heat 2 tablespoons of oil in a frying pan, fry the meat in it all around, turning, and remove. Fry the soup greens, garlic and onions in the frying pan for about 5 minutes. Add tomato paste and roast for about 1 minute, add red wine and stock, put meat in. Cover and cook in the preheated oven (electric cooker: 150 °C/ convection oven: 125 °C/ gas: stage 1) for about 2 hours

4. 4

   In the meantime, cut the pretzel and bread roll into small cubes. Bring milk to the boil in a pot, pour into the bread cubes, leave to soak for about 1 hour

5. 5

   For the chutney, finely dice 1 onion. Heat 1 tablespoon of oil in a saucepan, sauté the onion for 2-3 minutes, add 5 tablespoons of water and vinegar and sauté for another 2-3 minutes. Cut dried fruit into small pieces. Add jam, dried fruit and mustard seeds to the onions in the pot, bring to the boil, season with salt and pepper, remove from heat

6. 6

   Wash parsley, dab dry, pluck leaves and chop finely. Add eggs and parsley to the bread mixture and knead, season with salt, pepper and nutmeg. Cut off 2 pieces each (approx. 20 x 30 cm) of aluminium foil and cling film. Put half of the pretzel dumpling mixture on each piece of cling film, form into a "candy", wrap in aluminium foil and form into a roll. Cover the dumplings and cook in slightly boiling water for approx. 30 minutes, remove. Clean, wash and cut the savoy cabbage into strips

7. 7

   Remove the finished meat from the stock, wrap in aluminium foil and keep warm. Pour the stock through a sieve into a pot, bring to the boil, reduce to approx. 500 ml at low heat. Cut the remaining onion into fine cubes. Heat butter in a large pot, fry onion in it. Add savoy cabbage, steam for another 3-4 minutes. Pour in broth and stew covered for another 15 minutes. Season to taste with salt, pepper and nutmeg, remove from heat. Mix starch with 1 tbsp. water, pour into stock while stirring, simmer for about 5 minutes. Season sauce with salt, pepper and sugar, remove from heat

8. 8

   Remove the dumplings from the foil and cut into slices (approx. 1.5 cm thick). Heat 1 tablespoon of oil in a frying pan, fry the dumpling slices on both sides for about 2 minutes, remove. Cut meat into slices (approx. 1 cm thick), arrange on a plate with savoy cabbage and a little chutney. Add the dumplings and the remaining chutney

9. 9

   Waiting time approx. 12 hours

Nutrition Facts

KCAL
620 kcal

CARBS
59 g

FATS
18 g

PROTEINS
50 g