Roast Venison in Christmas Sauce, Creamed Cabbage and Walnut-potato Biscuits

for the back of the deer

1. Salt and pepper the venison and melt the clarified butter in a roaster, then sear the meat on all sides, remove and set aside. Now cut the vegetables (celery, parsley root, onion) into large cubes and brown them nicely in the hot fat, add the brown sugar.
2. Now deglaze the whole thing with the Wilfond and let it simmer. Then pour in half of the wine and the port wine, and add the mentioned spices and plums to the pot. Let everything reduce well and only now add the gingerbread cut into fine cubes.
3. Put the seared meat in this mixture and let it cook gently for about 1/2 – 2 hours in the oven preheated to 120 degrees. Baste and turn the meat in between. However, check whether there is still enough liquid, otherwise add a little more of everything.
4. As soon as it has reached a core temperature of 75 degrees, take the Flescih out of the roaster, wrap it in aluminum foil and let it rest for about 5 minutes. Pour the sauce through a hair sieve, return it to the saucepan, season to taste (add seasoning if necessary) and thicken slightly with mondaim mixed in a little cold water. The sauce should now be a nice one
5. Have a shine.

for the pointed cabbage

1. Remove the stalk from the pointed cabbage, cut it out in a wedge shape, peel off the leaves, wash and drain. Remove the hard ribs and cut the leaves into 1/2 cm thick strips. Blanch in boiling, lightly salted water for about 8-10 minutes. Then drain the cabbage in a colander and drain very well.
2. Peel the onion and cut into small cubes. Heat a saucepan, add the clarified butter and the bacon and the onion cubes. Fry everything together over medium heat. Add the cabbage and “stew” for a few more minutes. Now add the cream, simmer again briefly and season with salt and nutmeg. Covered
3. keep warm

for the walnut and potato cookies

1. Wash the potatoes and cook for about 25 minutes until they are soft. Roast the walnuts in a pan over low heat until they are fragrant. Let cool and chop medium-fine. Drain the potatoes, allow to evaporate, peel and press through the potato press. Let cool down.
2. Season the potato mixture with salt and nutmeg. Now knead in the walnuts, egg yolks and enough potato flour to make a malleable dough. Shape them into balls the size of a golf ball and flatten them into 1/2 cm thick cookies. Heat the clarified butter in a pan and bake the potato biscuits until golden in about 3 – 4 minutes. On a plate in the
3. Keep the oven warm. Now cut open the meat and arrange on preheated plates with the creamy pointed cabbage and the walnut and potato biscuits.