Contents
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Ingredients
Venison stew:
- 2 kg Venison goulash
- 3 tbsp Butter
- 5 Pc. Onions
- 2 bunch Soup vegetables
- 2 tbsp Powdered sugar
- 5 tbsp Tomato paste
- 400 ml Port wine
- 2 tbsp Soy sauce
- 1 l Mulled wine
- 1 l Venison broth
- Salt
- 2 Pc. Bay leaves
- 5 Pc. Peppercorns
- 6 Pc. Squeezed juniper berries
- 5 tbsp Currant jam
- 80 g Dark chocolate
- 2 Pc. Cinnamon sticks
- 3 Pc. Anise stars
- 5 Pc. Cloves
- 1 Pr Pimento
Beetroot dumplings:
- 250 g Beetroot fresh
- 3 Pc. Bay leaves
- 1 tbsp Salt
- 1 tsp Black peppercorns
- Rapeseed oil
- 300 g Stale pretzels from the day before
- 150 ml Milk hot
- 1 Pc. Red Onion
- 2 Pc. Eggs
- 20 g Horseradish fresh
- 1 Pc. Organic lemon
- Salt
- Ground black pepper
- Freshly grated nutmeg
- 1 bunch Fresh parsley
Savoy cabbage:
- 1 Pc. Savoy cabbage
- 1 tsp Baking soda
- 1 Pc. Leek
- Butter for sweating
- 300 g Cream
- Salt
- Ground pepper
Cream mushrooms:
- 1 tbsp Butter
- 1 kl. Onion
- 300 g Mushrooms brown
- 100 g Double cream
- Ground pepper
- Freshly ground salt
- Fresh parsley
BBQ pumpkin:
- 200 g Pumpkin
- 2 tbsp Olive oil
- Ground pepper
- Freshly ground salt
- 2 tbsp Dried rosemary
- 2 tbsp Dried thyme
Mulled wine bulbs:
- 3 medium-sized Pears waxy
- 500 ml Mulled wine
- 100 g Coconut blossom sugar
- 2 Pc. Cinnamon sticks
- 6 Pc. Cloves
- 2 Pc. Star anise
Currant and cranberry jam:
- 500 g Currants fresh
- 250 g Preserving sugar
- 1 tbsp Rum
- 1 tbsp Lemon juice
- 1 tbsp Water
- 100 g Fresh cranberries
Instructions
Venison stew:
- Roughly dice onions and soup vegetables and sauté in a saucepan with butter. You should roast them a little to get the aroma, set aside. Cut the venison goulash into approx. 3 cm pieces and fry in several portions with a little butter, lift out of the pot and set aside.
- Sprinkle icing sugar in the hot roasting pan and let it caramelize briefly. Then add the tomato paste and roast while stirring. First deglaze with the port wine and reduce with the tomato paste until creamy. Then reduce the soy sauce and then the mulled wine in 3 servings. Let the sauce slowly reduce.
- Add the vegetables to the sauce and put the seared venison on top. Pour on the game stock so that ¾ of the meat is covered with it. Put the bay leaves, peppercorns and pressed juniper berries in a tea bag in the pot.
- Cover the goulash and let it simmer gently in the oven at 150 degrees for two hours just below the boiling point.
- Sort the spices, meat and vegetables out of the pot. Press the vegetables through a sieve and drain. Add some vegetable puree to the sauce to thicken.
- Add the currant jam and grated chocolate to the sauce and let it boil down briefly.
- Add the meat and remaining spices (cinnamon sticks, anise stars, cloves and allspice in a tea bag) to the sauce and let it steep for another hour over medium heat.
Beetroot dumplings:
- Wash the beetroot thoroughly with oil and place in an ovenproof saucepan. Sprinkle with salt and add the peppercorns and bay leaves. Pour about 1 cm high of water and cook the beetroot in a closed saucepan at 180 ° C for about 60-120 minutes until they are soft. Peel the cooked beets and cut into small cubes, then set aside.
- Cut the stale pretzels into small cubes and place in a bowl, heat the milk and pour over it. Let it steep for about half an hour, turning once during this time.
- In the meantime, peel the onion and cut it into fine cubes, chop the parsley and grate the horseradish fresh.
- Add eggs, beetroot cubes and horseradish to the soaked bread cubes, season with salt, pepper, lemon zest and nutmeg and mix everything together thoroughly. Finally fold in the parsley.
- Roll out dumplings of the same size from the dough. So that the dumplings do not lose too much color, they should not be boiled, but steamed for about 35 minutes.
Savoy cabbage:
- Clean the savoy cabbage and wash it thoroughly. Halve the leaves and remove the thick central panicles.
- Bring the water to the boil in a saucepan and add the baking soda. Run cold water and ice cubes into the sink.
- Blanch the savoy cabbage in portions in the boiling water for about 1-2 minutes, then remove with a ladle, drain very well and rinse in cold water. Do the same with the rest of the cabbage.
- Squeeze out the cold savoy cabbage very well with your hands, then cut into pieces or strips and set aside.
- Cut the leek lengthways and wash it thoroughly under running water. Cut into thin rings.
- Heat the butter in a saucepan, add the leek rings and sauté for 1-2 minutes. Add the savoy cabbage, then pour the cream on top. Season with salt, pepper and nutmeg and toss until the savoy cabbage is heated and steeped.
Cream mushrooms:
- Chop the onions and fry them briefly in a saucepan with butter. Clean the mushrooms, quarter them and sauté with the onions.
- Add the double cream and season with salt and pepper. Chop and fold in fresh parsley.
BBQ pumpkin:
- Cut the pumpkin into equal-sized wedges. Sprinkle with spices and oil on the baking sheet. Grill in the oven on the top shelf at 200 degrees for about 15 minutes.
Mulled wine bulbs:
- Peel and halve the pears, remove the stems and core. Simmer pears with mulled wine, sugar, cinnamon, cloves and star anise in a saucepan for about 1 hour.
Currant and cranberry jam:
- Wash the currants and remove the strings. Simmer in a saucepan with the sugar and liquids for about 30 minutes. Chop the berries with the hand blender as desired. Fold in the cranberries and reduce for another 5 minutes. Pour the jam into clean containers and let them cool.
Nutrition
Serving: 100gCalories: 127kcalCarbohydrates: 11.1gProtein: 6.5gFat: 4.5g