John Myers
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Sauerbraten from Venison in Light Way with Fine Red Cabbage and Dumplings
The perfect sauerbraten from venison in light way with fine red cabbage and dumplings recipe with a picture and simple step-by-step instructions.
flesh
- 4 Deer veal steaks at 150 grams
- Salt and pepper from the mill
- Olive oil for frying
For the sauerbrat sauce
- 1 pole Leeks, just the light of it
- 1 Carrot
- 2 Shallots
- 1 pole Celery
- Rapeseed oil
- 1 branch Thyme
- 1 branch Rosemary
- 2 Bay leaves
- 2 tsp Mustard seeds
- 1 tbsp Black peppercorns
- 4 Juniper berries, mashed
- 200 ml Port red
- 200 ml Dry red wine
- 50 ml Balsamic vinegar old
- 400 ml Beef stock
- Salt and pepper from the mill
- Turnip tops
- Arrowroot meal
Side dishes
- 500 g Floury potatoes, e.g. Palatinate
- 0,5 Red cabbage
- 1 Shallot
- 1 Bay leaf
- 200 ml Apple juice of the best quality, e.g. good ones from Boskoop
- Apple balsamic vinegar from the health food store
- 1 Apple boskop
- Salt and pepper
- For the sauerbraten sauce, heat rapeseed oil, sweat the chopped vegetables and the spices in them and deglaze the port and red wine, reduce by half, then add the vinegar and the stock and continue to boil down at not too high a heat.
- Strain the liquid, season with salt, pepper and turnip greens and thicken with mixed arrowroot flour.
- Pour the sauce into an ovenproof dish and place in the oven preheated to 80 ° (middle rack).
- Separate the leaves from the red cabbage and remove the stems. Cut the red into strips and sauté with the finely diced shallot in a little rapeseed oil. Add the bay leaf, apple juice and balsamic vinegar, season with salt, pepper and cook until al dente. Peeled and core the apples, cut them into cubes, fry them in a little water, and fold them carefully into the red cabbage before serving.
- Peel the potatoes, cook them in salted water, then mash them finely and press them through a sieve. Shape even portions into dumplings (the potato holds without any binding and is super loose) and keep warm.
- Season the steaks and fry them briefly on each side in hot olive oil. Leave to simmer in the sauce in the oven for another 10 minutes.
- For serving on warmed plates, arrange everything nicely and enjoy.
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