Roasted Saddle of Venison with Red Cabbage, Bread Dumplings and Jus

5 from 3 votes
Total Time 5 hours 10 minutes
Course Dinner
Cuisine European
Servings 5 people
Calories 68 kcal


For the red cabbage:

  • 1 kg Fresh red cabbage
  • 250 g Fresh apples Boskoop
  • 150 g Onions
  • 150 g Goose fat
  • 200 g Sugar
  • 0,5 l Red wine
  • 0,25 l Port wine
  • 100 g Currant jelly
  • 200 ml Red wine vinegar
  • 2 Pc. Bay leaves
  • 5 Pc. Cloves
  • 5 Pc. Allspice grains
  • 10 Pc. Juniper berries
  • 20 Pc. Peppercorns

For the jus:

  • 1 kg Wild bones
  • 150 g Onions
  • 1 Pc. Carrot
  • 1 Pc. Celeriac fresh
  • 2 tbsp Tomato paste
  • 1 tbsp Flour
  • 1,6 l Venison broth
  • 3 tsp Crush juniper berries
  • 2 Pc. Bay leaves
  • 50 g Cream
  • Salt
  • 1 tsp Black peppercorns
  • 2 Pc. Sprigs of thyme
  • 2 tbsp Currant jelly
  • 750 l Red wine

For the deer:

  • 1 kg Saddle of venison released
  • 20 g Juniper berries
  • 10 Pc. Allspice grains
  • 1 tsp Dried coriander
  • 3 tsp Cocoa nibs

For the bread dumplings:

  • 10 Pc. Bun
  • 250 ml Milk
  • 1 Pc. Onion
  • 1 Bd Parsley
  • 100 g Diced Bacon
  • 50 g Butter
  • 4 Pc. Eggs
  • Salt


Red cabbage

  • Cut the red cabbage without the stalk into strips as thin as possible, preferably on the slicer. Dice apples and onions, sauté in approx. 150 grams of goose fat until soft and set aside.
  • Caramelize approx. 150 grams of sugar in a large-diameter saucepan and cook with the red wine and port wine. Add red cabbage, moisten with red wine vinegar and turn intensively in the sugar-wine mixture until the cabbage has collapsed a little. Then add some salt and the spices in a bag. Now steam the cabbage quickly in the pot. In between, mix in again and again with the skimmer, and if necessary, add red wine again and again. After about 30 minutes of cooking, add the apple, onion and goose lard mixture.
  • From now on, turn the cabbage frequently so that it bonds with all other components and does not burn. Check the taste now! Possibly season with a little red wine vinegar and currant jelly. If there is still too much liquid in the cabbage at the end of the cooking time, just let it cook for a few minutes without the lid.


  • Preheat the oven to 220 degrees, spread the bones on a baking sheet and roast in the oven for 30 minutes until golden brown. Turn several times.
  • Wash and peel the onions, carrots and celery and cut into cubes. Heat the oil in a large saucepan and roast the onions in it for about 3 minutes. Add the carrots and celery and roast for about 5 minutes. Take the bones out of the oven and add them. Important: also add the bone juice from the baking sheet. Stir in the tomato paste and roast for another 5 minutes, stirring constantly.
  • Deglaze with a dash of red wine and let it boil down completely. Dust everything with flour, deglaze twice with a little red wine and let it boil down. Pour in the rest of the red wine, pour in the game stock and bring the sauce to the boil. Let the sauce cook uncovered over a low heat for about 2 hours. Then add peppercorns, juniper and bay leaves and simmer for another hour.
  • Then strain the sauce through a sieve, pour it into a smaller saucepan and bring to the boil. Add the cream, currant jelly, thyme and cook the sauce over a medium heat for about 20 minutes. Finally, sieve the sauce again and only now season with salt and pepper.


  • Crush all the spices in a mortar and season the deer with them. Preheat the oven to approx. 120 degrees. Sear the deer in clarified butter on all sides and then put it in the oven. Let it steep in the oven depending on the desired cooking level.


  • Cut the old rolls into slices and fry the diced onion with the bacon and chopped parsley in the butter for about 10 minutes until soft. Heat the milk, break the eggs and then combine all the ingredients and knead into a mass. Season everything with salt. If there is no binding, add some breadcrumbs or flour.
  • Shape the dumplings and put them in a saucepan with hot water. The dumplings are ready after about 15-20 minutes.


Serving: 100gCalories: 68kcalCarbohydrates: 2.4gProtein: 0.3g
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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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