Saddle of venison with marjoram dumplings and orange-red cabbage
easy
75 mins
75 mins
Ingredients
- 2 kg Saddle of venison
- 7-10 Tbsp Salt
- 7-10 Tbsp Pepper
- 3 large thin slices
- 7-10 Tbsp fresh bacon
- 1 large carrot
- 1 Stalk leek (leek)
- 1/4 l dry red wine
- 2 Bay leaves
- 6 Juniper berries
- 1 pack of "Raw dumplings"
- 1 collar Marjoram
- 2 (à 680 ml) Glasses of red cabbage
- 6 TABLESPOONS Orange juice
- 2 Oranges
- 100 g Whipped cream
- 3 TABLESPOONS dark sauce thickener
- 7-10 Tbsp Orange slices
Directions
- 1
Wash the saddle of venison, dab dry and rub with salt and pepper. Cover with slices of bacon and place on the fat pan. Bake in the preheated oven (electric: 200 °C/ gas: level 3) for 50-60 minutes.
- 2
Clean, wash and cut the carrot and leek into pieces, add to the meat and toast with. Gradually add 3/8 litres of water and wine. Crush bay leaf and juniper and add to the meat 15 minutes before the end of cooking time.
- 3
Stir the dumpling powder into 3/4 litre cold water and let it swell for 10 minutes. Wash the marjoram, put something aside for garnishing. Chop the rest. Knead dumpling mixture with marjoram and form small dumplings.
- 4
Pour into plenty of boiling salted water and let it simmer for 10 minutes at low heat. Bring red cabbage and orange juice to the boil. Cover and cook for about 10 minutes. Peel the orange so that the white skin is removed
- 5
Cut orange fillets from the parting skins and halve them. Fold orange pieces under the red cabbage. Season to taste with salt and pepper. Remove the saddle of venison and keep warm. Dissolve roast with 1/4 litre water and pour it through a sieve into a pot.
- 6
Add cream and bring to the boil. Add sauce thickener, bring to the boil again. Season to taste with salt and pepper. Arrange saddle of venison, dumplings and red cabbage together. Garnish with orange slices and remaining marjoram.
- 7
Add extra sauce.
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