John Myers
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Venison Steak Wrapped in Bacon with Nut Spaetzle and Red Cabbage
The perfect venison steak wrapped in bacon with nut spaetzle and red cabbage recipe with a picture and simple step-by-step instructions.
Nut spaetzle:
- 10 disc Pork belly bacon raw smoked
- 100 g Deer meat bones
- 1 tsp Tomato paste
- 50 g Fresh cranberries
- 0,5 l Red wine
- 5 g Wild herbs
- 1 pinch Salt and pepper
- 1 tbsp Sugar
- 6 Pc. Eggs
- 100 g Flour
- 100 g Ground nuts
- 1 Msp Salt
- 50 g Butter
Red cabbage:
- 500 g Fresh red cabbage
- 2 tbsp Balsamic vinegar
- 0,5 l Vegetable broth
- 1 Pc. Onion blue
- 5 Pc. Cloves
- 10 Pc. Juniper berries
- 1 tsp Coriander grains
- 2 Bl. Laurel
- Oil
Red cabbage:
- Chop the onion and sauté in oil. Remove the stalk from the red cabbage and first cut in halves, then into very fine strips.
- Add the chopped red cabbage to the onions and add the balsamic vinegar. Sauté everything briefly and pour the vegetable stock on top. Put the spices in a tea bowl and simmer in the cabbage Tip: Red cabbage tastes even better when warmed up.
Deer sauce:
- Sear the bones in a pan, add the tomato paste, caramelize with the sugar and gradually add the red wine.
- Reduce the whole. Then pour everything through a sieve and add the cranberries and wild herbs. Season to taste with salt and pepper.
Nut spaetzle:
- Mix the eggs, flour, nuts and salt in a bowl to form a smooth batter.
- Boil water and rub the dough into it with a spaetzle slicer. Let the spaetzle cook for one to one and a half minutes.
- Rinse the spaetzle in cold water and sauté with butter in a pan.
Deer steak:
- Cut the venison fillets into 100g pieces and wrap with the bacon slices, fry in the pan on both sides for approx. 4 minutes
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