Saddle of Venison with Cranberry Sauce, Celery Confit with Green Apple, Chestnut Spaetzle

Saddle of venison

• For the saddle of venison and the game spices, roast the spices in a pan and crush them in a mortar. Turn the meat in the spice and fry in the frying fat.

• Preheat the oven to 90 ° C. Place the meat on a rack in the oven, cook in the oven to a core temperature of 58 ° C, then let it rest for 5 minutes with the oven open. Close the oven and cook again at 60 ° C for about 30 minutes. Remove and season with coarse salt.

Game sauce

• For the game sauce, brown the bones in the oven, remove them and let them cool. Sear the sections, add the cleaned and coarsely chopped root vegetables and fry them with them.

• Add 2 tablespoons of tomato paste and fry for another 2-3 minutes, now add bones. Pour in the wine and beef broth and boil everything down for 4-5 hours, then open the lid and reduce to half. Pass everything well through a sieve.

• Reduce the sauce again (season with salt) and reduce a little. Now caramelize the sugar in another saucepan and add to the sauce, if necessary, thicken with a little cornstarch. Season again to taste.

Cranberry sauce

• For the lingonberry sauce, reduce the berries with sugar on a very low heat until the berries are very soft but not disintegrated. Pour into a glass and screw on. Let cool down. Mix 4-5 tablespoons into the game sauce before serving and bring to the boil briefly.

spaetzle

• For the spaetzle, beat the eggs, salt, nutmeg and quark. Add flour, chestnut flour and baking powder and continue kneading with the dough hook until the dough bubbles. Spread the spaetzle through a spaetzle strainer into boiling salted water. Remove immediately and pour into ice water. Drain in the sieve. Mix with a little oil and refrigerate. In the evening toss in butter and add roasted pine nuts.

Red cabbage roll

• For the red cabbage roll, clean the red cabbage, cut into fine strips and sauté in butter. Add the spices, the vinegar and the peeled, roughly chopped apple and cook at a low temperature for approx. 2-3 hours with the lid closed. Then let it cool down.

• Drain the cooled red cabbage in a colander. Reduce the collected brew until it has a creamy consistency. Add this to the cold red cabbage and mix well.

• Lay the filo pastry in two sizes, cut to the desired size and brush the sides with egg white. Place the red cabbage on the dough and turn a firm roll. Slowly fry in a pan with frying fat until crispy. Cut into slices before serving. Serve everything together.