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🍽️ Braised Venison Shoulder with Berries and Spätzle

850 kcal · 140 min · 4 servings

Ingredients

• 1 venison shoulder
• 1 bunch spring onions
• 2 carrots
• 1 bunch soup vegetables
• 0.75 l red wine
• 1 tbsp flour
• 2 tbsp sugar
• 100 ml balsamic vinegar
• 6 tbsp oil
• 100 g smoked ham
• 100 g mushrooms
• 1 apple
• 1 tbsp tomato paste
• 1 tbsp pickled cranberries
• 10 juniper berries (crushed)
• 2 bay leaves
• 1 sprig thyme
• 0.5 l Madeira
• 0.5 l cognac
• 2 l game stock (from the jar)
• 3 tbsp orange jelly
• 4 kumquats
• salt
• pepper
• 12 red beets
• 1 tbsp sugar
• 1 tbsp salt
• 10 g caraway seeds
• 100 ml fruit vinegar
• 30 g butter
• 1 package egg spätzle
• 1 small jar cranberries

Instructions

1. 1. Peel the onions, trim off the green ends, and rinse them under cold water.
2. 2. Wash and peel the vegetable stock ingredients and carrots, then dice them finely.
3. 3. Rinse the venison shoulder, pat it dry, and place it in a large pot together with the chopped vegetables.
4. 4. Cover the meat with red wine and marinate it in a cool place for two days, turning the meat regularly.
5. 5. Before cooking, remove the meat from the marinade, pat it dry, season with salt and pepper, and coat it all over with flour.
6. 6. Caramelize the sugar in a large casserole dish until it turns brown, then deglaze it with vinegar.
7. 7. Let the mixture reduce slightly, add oil, and brown the meat on all sides.
8. 8. Clean the mushrooms.
9. 9. Remove the venison shoulder from the pot and place it on a wire rack with a drip pan positioned underneath.
10. 10. Wash the kumquats and slice them into thin rounds.
11. 11. Brush the venison shoulder with orange jelly, top it with the kumquat slices, and return it to the oven.
12. 12. Brush with orange jelly repeatedly until a shiny crust has formed on the meat.
13. 13. Strain the remaining vegetables (except the spring onions) through a fine sieve to create the sauce.
14. 14. For the beetroot, wash the bulbs and cook them until tender in salted water with sugar, cumin, and vinegar.
15. 15. Shock the beets under cold water, peel them, and cut them into eighths.
16. 16. Heat butter in a saucepan and toss the beetroot pieces in it.
17. 17. Prepare the spätzle according to the package instructions.
18. 18. Slice the venison shoulder and serve it with beetroot, lingonberries, vegetables, and spätzle.

Nutrition per serving

• kcal: 850
• Protein: 50 g · Fett/Fat: 40 g · Carbs: 60 g