Venison fillet with savoy cabbage and dumplings

Ingredients for 4 servings:

• 800 g venison (fillet)
• 400 ml red wine, dry
• 1 bunch of soup vegetables
• Salt
• pepper
• Clarified butter
• Cranberry jam
• 2 bulb(s)
• 1 kg savoy cabbage
• 2 onions
• 2 tbsp olive oil
• 250 ml vegetable stock
• Salt
• pepper
• Caraway powder
• 30 g butter
• 25 g flour
• 250 ml cream
• nutmeg
• 100 g bacon, streaky
• 350 g flour
• 4 eggs
• 150 ml milk
• 15 g butter, melted
• Salt

Instructions

Working time approx. 1 hour; Rest time approx. 10 minutes; Cooking/baking time approx. 1 hour; Total time approx. 2 hours 10 minutes

For the venison fillet, preheat the oven to 80°C (top/bottom heat). Wash, trim, and cut the soup vegetables into pieces. Sear the meat on all sides in a roasting pan with clarified butter. Remove from the roasting pan and season with salt and pepper. Sear the vegetables in the roasting pan as well. Add the meat back in, deglaze with red wine, and place the roasting pan in the oven for one hour. In the meantime, wash the pears, halve them, and remove the cores. Remove the outer leaves from the savoy cabbage, quarter them, remove the stalks, wash, and drain. Then finely chop the vegetables. Dice the onions and sauté in the heated oil, add the savoy cabbage, and sauté briefly. Add the stock and season with salt, pepper, and caraway powder. Simmer for about 20 minutes until tender. Drain in a sieve, reserving the liquid, and keep warm on a plate. For the savoy cabbage sauce, set aside 250 ml of the braising liquid, topping up with water if necessary. Melt the butter, stir in the flour and sauté until the flour is light yellow. Pour in the braising liquid and the heavy cream, whisking to avoid lumps. Bring the sauce to a boil, simmer for 5 minutes and season with salt and nutmeg. Dice the bacon, fry, add to the vegetables and pour the sauce over the vegetables. For the spaetzle, put the flour in a bowl, make a well in the middle and add the eggs, milk, salt and the melted and cooled butter. Mix everything together to form a sticky dough. Let the dough rest for 5-10 minutes. Bring the water to a boil and add salt. Using a spaetzle scraper, press the dough into the hot water to form dumplings. When the dumplings are cooked, they will rise to the top and can be skimmed off. To prevent sticking, skim the meat occasionally before adding more batter. After cooking, remove the meat from the roasting pan and keep warm. For the gravy, drain the meat juices and reduce them in a saucepan over high heat. Stir in the cranberries and season the sauce with salt and pepper. Cut the meat into nice slices and divide them among the plates. Add the sauce and arrange the savoy cabbage and dumplings next to it. Fill the pear halves with cranberry jam and serve with the sauce.