Red Cabbage Rolls with Venison, Bacon, Shallot and Cranberry Filling

• Cut red cabbage deeply around the stalk and blanch in hot water. Take out every 5 minutes and remove the top leaves. Cooling down. Peel the carrot, onion and celery, clean the leek and roughly dice everything.
• I boned the deer myself and turned it through the wolf! But you can pre-order both at the butcher! If necessary, chop the bones and fry them in oil until crispy, add the vegetables and roast them. Add tomato paste and fry. Deglaze the whites with wine, then add water. Bay leaf, juniper berries, allspice, coriander ..... Add and simmer gently for 3 hours.
• Soak the rolls in water and squeeze them out. Dice bacon and peel and dice shallots. Fry until crispy and allow to cool. Then mix with the bread roll, seasoned salt, garlic pepper and game seasoning with the mince!
• Wrap the mince in approx. 10 cabbage leaves, place 1 teaspoon cranberries in the middle and wrap with a slice of bacon.

Preheat the oven to 170 ° degrees circulating air!

• Sear the cabbage rolls in oil on all sides in a roasting pan, deglaze with a little red wine, strain off the bone sauce and add it too! Put the lid on the roasting pan and cook everything in the oven for about 30-45 minutes! Then take the roulades out of the sauce and mix the cornstarch with a little water and thicken the sauce. Stir in the cranberries and season with seasoning salt, garlic pepper, wild game seasoning and pepper!
• In the meantime, peel the potatoes and carrots, chop them roughly and cook them in salted water or in a pressure cooker! Mash the Krob and season with milk, butter, salt, pepper and nutmeg.
• Distribute on plates and serve with the majora leaves!