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Allgäu Venison Fillet with Bread Dumplings, Red Cabbage and Fresh Porcini Mushrooms

5 from 4 votes
Total Time 3 hours 55 minutes
Course Dinner
Cuisine European
Servings 5 people
Calories 122 kcal

Ingredients
 

For the apple red cabbage

  • 1 piece Red cabbage
  • 2 tablespoon Clarified butter
  • 100 g Sugar
  • 1 piece Orange
  • 3 piece Tart apples
  • 2 piece Bay leaves
  • 2 piece Onions
  • 200 Milliliters Red wine
  • 200 Milliliters White wine dry
  • 1 tablespoon Vegetable broth
  • 150 g Cranberry jam
  • 1 tablespoon Salt
  • 2 tablespoon Goose fat
  • Ground cinnamon
  • Cinnamon stick
  • Cloves

For the bread dumplings

  • 10 piece Rolls old
  • 300 Milliliters Milk lukewarm
  • 3 piece Eggs
  • 100 g Butter
  • 1 piece Onion
  • 0,5 bunch Fresh smooth parsley
  • 1 tablespoon Salt
  • Freshly grated nutmeg
  • Breadcrumbs

For the fresh porcini mushrooms

  • 1 kilogram Porcini mushrooms fresh
  • 1 bunch Fresh smooth parsley
  • 1 piece Onion
  • 2 tablespoon Clarified butter
  • 1 tablespoon Vegetable broth
  • 250 g Cream
  • 100 g Sour cream
  • Flour
  • Freshly squeezed lemon juice
  • Mushroom spice
  • Salt and pepper

For the game sauce with venison fillet

  • 1 piece Leek
  • 2 piece Bay leaves
  • 1 tablespoon Tomato paste
  • 1 tablespoon Broth
  • 1 liter Water
  • 0,5 liter Dry red wine
  • 125 Milliliters Red wine vinegar
  • 100 g Cranberry jam
  • 200 g Sour cream
  • 200 g Whipped cream
  • Venison Seasoning
  • Rosemary
  • Juniper berries
  • Cinnamon
  • Salt and pepper

Venison veal fillet from the Allgäu forest

  • 1500 g Fresh deer calf
  • Clarified butter
  • Rosemary fresh
  • Fresh thyme
  • Mint
  • Juniper berries
  • Venison Seasoning
  • Salt and pepper

Instructions
 

Apple red cabbage

  • Slice or finely chop the red cabbage, heat the clarified butter in a large saucepan, dice an onion and sauté, add sugar and caramelize a little. Add the cut red cabbage and sauté. Add the second quartered and peeled apples and the juice of an orange and stir again and again.
  • Lard an onion with approx. 12 cloves - add bay leaves, cinnamon stick and larded onion to the red cabbage. Deglaze with red wine vinegar and red wine, add a little vegetable stock and stir. Finally add salt and ground cinnamon, then simmer for at least 1 1/2 hours.
  • Before serving, season with cranberry jam and salt, possibly vinegar and red wine. Goose lard on top gives the red cabbage its shine! It tastes better if it is prepared at least the day before, the more often it is warmed up, the better.

dumplings

  • Put the sliced ​​bread rolls in a larger bowl, pour lukewarm milk over them and leave covered for approx. 20 minutes. In the meantime, chop the onion very finely, finely chop the parsley and sauté both in melted butter. Let the mixture cool down a little.
  • Pour the eggs, salt and the mass of parsley and onion over the soaked rolls, grate fresh nutmeg and knead everything well. If the dough is too moist, add some breadcrumbs.
  • Shape dumplings into any size, they have to be nice and round, then let stand in boiling salted water for about 25 minutes - do not boil! Skim off and serve, quartered and roasted also taste very good the next day.

Fresh boletus mushrooms

  • Do not wash mushrooms, only remove dirt and forest floor dry. Cut the mushrooms into approx. 4 mm thick slices, finely chop the parsley and cut the onion into thin cubes.
  • Sauté the onion in clarified butter, then add the fresh porcini mushrooms and sauté. Season with pepper and mushroom spices, add lemon juice. Add chopped parsley!
  • Dust with flour and pour vegetable stock, simmer for about 10 minutes. Then season with cream and sour cream, and finally add some salt!

Game sauce for venison fillet

  • Sear the bones in clarified butter and remove from the pan. Chop the root vegetables and fry them in the pan in which the bones were fried beforehand. Add the tomato paste and bay leaves and all the other spices, continue to fry briefly and then deglaze with red wine and vinegar. Then fill up with vegetable stock.
  • Add the cranberry jam and continue to simmer over a low heat. Strain off the sauce, puree and pass through a sieve with cream and sour cream. Finally, season with salt and pepper!

Venison fillet

  • Preheat the oven on top / bottom heat to 80-100 degrees.
  • Heat the butter lard in the pan, wash the venison fillet, dry it, season with salt and pepper. Finely chop the fresh herbs and mortar or crush the juniper.
  • Roll the fillet in the herbs and press firmly, then carefully fry on all sides in the pan. Then put the fillet in the oven and leave it in for about 25 minutes. The fillet should still be pink in the middle.

Nutrition

Serving: 100gCalories: 122kcalCarbohydrates: 2.7gProtein: 6.5gFat: 8.4g
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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