John Myers
Contents
show
Ingredients
For the nut spaetzle:
- 500 g Wheat flour
- 1 tsp Salt
- 5 Pc. Eggs
- 220 ml Lukewarm water
For the apple red cabbage:
- 1 Pc. Red cabbage
- 1 bottle Red wine
- 1 bottle Apple juice
- 1 Pc. Apple
- 3 Pc. Onions
- Melo vinegar
- Juniper berries
- Bay leaves
- Cloves
For the pumpernickel crust:
- 80 g Dried pumpernickel
- 40 g Breadcrumbs
- 1 tbsp Chopped parsley
- 3 Branches Thyme
- 0,5 Pc. Lemon (just the juice)
- 1 tsp Mustard
- 1 Pc. Egg yolk
- 100 g Butter
- Salt
- Pepper
For the port wine jus:
- 3 Pc. Shallots
- 2 tbsp Butter
- 1 tbsp Cane sugar
- 1 tbsp Balsamic vinegar
- 300 ml Port wine
- 150 ml Venison broth
Instructions
Nut spaetzle:
- Mix the ingredients for the nut spaetzle in a mixing bowl, stir well until the dough bubbles. Let the dough rest for 10 minutes.
- Bring a large pot of salted water to the boil and use a spaetzle press to drop the spaetzle into the boiling water. When you swim up you are done.
Red cabbage:
- Peel and finely chop the red cabbage. Pack the juniper berries, bay leaves and cloves in a bag and place in a bowl between the red cabbage.
- Pour red wine and apple juice over this until everything is covered. Then leave to marinate for 24 hours. Then sauté the onions, pour off the red cabbage, save the stock and add a little milk vinegar.
- Sweat red cabbage in onions, then fill with the stock and simmer until it is cooked after approx. 1 hour. Just before serving, cut in the apple wedges.
Saddle of deer in pumpernickel crust:
- For the crust, finely chop the pumpernickel with the breadcrumbs, parsley and thyme leaves in a food processor. Add lemon juice, mustard, egg yolk and melted butter and mix everything together.
- Season to taste with salt and pepper. Season the saddle of deer with salt and pepper, then fry briefly on both sides for 2-3 minutes. Then coat the meat with pumpernickel mixture and bring it to 40-45 ° C in the oven. Let rest for 10-15 minutes.
Port wine jus:
- For the port wine jus, peel the shallots and cut into thin slices. Sauté with 1 teaspoon butter and a pinch of salt in a saucepan over low heat for about 5 minutes and then add the sugar and let it melt over medium heat while stirring constantly.
- Deglaze with balsamic vinegar and port wine and let it boil down, then gradually add the game stock and let it reduce again.
Nutrition
Serving: 100gCalories: 245kcalCarbohydrates: 31.3gProtein: 4gFat: 9g
