Venison pepper with butter savoy and spaetzle

Name: Venison pepper with butter savoy and spaetzle
Cook time: 2 h 15 min
Total time: 2 h 15 min
Yield: 4
Ingredients: 1 kg Venison goulash (from the leg); 2 Onions; 1/4 collar Thyme; 75 g streaky smoked bacon; 2 TABLESPOONS Oil; 2-3 Bay leaves; 8-10 Juniper berries; 1 TABLESPOON Tomato paste; 75 g maple syrup + something to taste; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 200 g frozen fresh cranberries; 2 (500 ml each) Glasses game stock; 1 (approx. 1 kg) Head Savoy cabbage; 50 g Butter; 1 pinch Sugar; 200 g Spätzle

AUTHOR
Isreal Robertson

DIFFICULTY
easy

RATING

COOK TIME
135 mins

TOTAL TIME
135 mins

Ingredients

Servings: 4

1 kg Venison goulash (from the leg)
2 Onions
1/4 collar Thyme
75 g streaky smoked bacon
2 TABLESPOONS Oil
2-3 Bay leaves
8-10 Juniper berries
1 TABLESPOON Tomato paste
75 g maple syrup + something to taste
7-10 Tbsp Salt
7-10 Tbsp Pepper
200 g frozen fresh cranberries
2 (500 ml each) Glasses game stock
1 (approx. 1 kg) Head Savoy cabbage
50 g Butter
1 pinch Sugar
200 g Spätzle

Directions

1
Wash the meat. Peel and finely chop the onions. Wash the thyme, shake dry and, except for a few stems for garnishing, pluck the remaining leaves from the stems. Finely dice the bacon. Leave the bacon in a roasting pan and take it out.
2
Heat the oil in the roasting pan and fry the meat thoroughly all around. Add the onions and fry. Add bacon again. Add bay leaves, juniper berries and thyme, fry briefly. Add tomato paste and 75 g maple syrup, sauté briefly, season with salt and pepper. Add cranberries and deglaze with stock, bring to the boil, cover and stew over medium heat for about 1 3/4 hours. Let it boil down for another 10 minutes without lid. Season again with salt, pepper and maple syrup. In the meantime, clean, wash, quarter and cut the savoy cabbage into strips. Drain butter in a pot, add savoy cabbage, sauté all around, deglaze with 5 tablespoons of water, cover and simmer over medium heat for 12-15 minutes.
3
Let it boil down for another 10 minutes without lid. Season again with salt, pepper and maple syrup. In the meantime, clean, wash, quarter and cut the savoy cabbage into strips. Drain butter in a pot, add savoy cabbage, sauté all around, deglaze with 5 tablespoons of water, cover and simmer over medium heat for 12-15 minutes. Season to taste with salt, pepper and sugar. Prepare spaetzle in boiling salted water according to package instructions, drain. Garnish spaetzle, savoy cabbage and venison with thyme