Leg of venison with red cabbage, elderberry sauce and spaetzle (leg of venison four times different)

COOK TIME
195 mins

TOTAL TIME
195 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 the orange and lemon thoroughly, dab dry, peel the 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, tie it with kitchen twine to a roll. Clean or peel and wash the soup greens and cut them into large cubes. Onions peel, 2 pieces also roughly dice. 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 onion cubes in the roaster for approx. 5 minutes. Add tomato paste and roast for about 1 minute, add red wine and stock, add meat. 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, mix flour, eggs, 1/2 teaspoon salt and 100 ml water with a wooden spoon to a smooth dough. Beat the dough until it throws bubbles. Bring a large pot of water to the boil. Put the dough in 4 portions into a spaetzle press and press into boiling water. Simmer the spaetzle for 4-5 minutes, drain and rinse with cold water, mix with 1 tbsp. oil

5. 5

   Cut 2 onions into fine cubes. Heat the lard in a pot and sauté the onions. Add red cabbage, cover and simmer at low heat for about 30 minutes, season to taste with salt, pepper and sugar

6. 6

   Remove the finished meat from the stock, wrap in aluminium foil and keep warm. Pour stock through a sieve into a pot, add elderberry juice and vinegar. Bring the stock to the boil, boil down to approx. 500 ml over low heat. Mix 1 tsp. starch with 1 tbsp. water, stir and pour into the red cabbage, simmer for approx. 5 minutes, remove from heat

7. 7

   Mix 1 tbsp. starch with 2 tbsp. water and pour into the stock while stirring, let simmer for about 5 minutes. Season sauce with salt, pepper and sugar, remove from heat. Heat 1 tablespoon of oil in a pan, fry the spaetzle for about 5 minutes, season with salt, pepper and nutmeg. Wash the thyme, dab dry, put 6-8 stalks aside. Pluck the leaves from the remaining stems and pour over the spaetzle. Cut the meat into slices (about 1 cm thick). Arrange on plates with spaetzle, red cabbage and sauce

8. 8

   Waiting time approx. 12 hours

Nutrition Facts

KCAL
640 kcal

CARBS
69 g

FATS
17 g

PROTEINS
49 g