| Quantity | Ingredient |
|---|---|
| 800 g | Deer roast |
| Pepper & Salt | |
| 40 g | Butter Lard |
| 150 g | Soups Vegetables |
| 2 | Onions |
| 1 tsp | Juniper berries |
| 2 | Bay leaves |
| 6 | Thyme Branches |
| 1 tbsp | Tomato puree |
| 0,1 l | Red wine |
| 0,4 l | Wild stock |
| 500 g | Red cabbage |
| 2 | Spice Cloves |
| 1 tsp | Sugar |
| 1 tbsp | Red wine vinegar |
| 5 tbsp | Cranberry jelly |
| 0,1 l | Water |
| 250 g | Potato balls |
| 2 tsp | Potato starch |
Potato balls are served with venison roast with cranberry red cabbage. Season deer roast with pepper and salt and fry in 20 g lard all around. Soups Peel vegetables and 1 onion and chop coarsely. Crush the juniper berries with a fork. Take deer roast briefly from the pot. Brown vegetables, onions, juniper berries, 1 bay leaf and thyme twigs. Stir in the tomato purée. Deglaze with wine. Add 0.1 l game stock. Bring to the boil. Add deer roast. Put the lid on. Stew gently at medium heat for 60 minutes. No more boiling. Cut the red cabbage into strips. Finely dice 1 onion. Heat 20 g lard in a saucepan. Sauté red cabbage and onions. Season with 1 bay leaf, cloves and sugar. Add vinegar. Stir in the cranberry jelly. Add water. Season with salt and pepper. Put the lid on. Bring to the boil. Braise cranberry red cabbage at medium heat for 45 minutes. Preheat baking oven to 220° C. Place potato balls on a baking tray. Bake on the middle rack for 15 minutes. Wrap deer roast in aluminium foil to keep warm. Pour the sauce through a sieve into a saucepan. Add 0.3 l game stock and bring to the boil. Stir starch with a little cold water until smooth. Tie the sauce with it. Season with salt and pepper.
Servings: 3, Difficulty:
Preparation time: 45 minutes, Total duration: 1 hour