🍽️ Tender Game Strips with Crispy Dumplings and Red Cabbage

Name: Tender Game Strips with Crispy Dumplings and Red Cabbage
Total time: 30 min
Yield: 4 servings
Ingredients: 400 g red cabbage; 3 small onions; 4 sprigs thyme; 2 cloves; 1 tsp juniper berries; 1 bay leaf; 1 cinnamon stick; 1 tsp peppercorns; 4 tbsp olive oil; 2 tbsp red wine vinegar; 200 ml non-alcoholic red wine; 1 tbsp cornstarch (15 g each); salt; 1 tbsp –2 tbsp cranberries (pickled; jar); 150 g whole wheat breadcrumbs; 800 g wild meat - sliced (e.g. venison, wild boar or deer); 4 tbsp spelt flour Type 630 (15 g each); 75 ml vegetable broth; 200 ml game stock; 100 ml milk (3.5% fat); pepper; allspice powder; 0.5 bunch parsley (10 g); 2 eggs; rapeseed oil (for frying)

690 kcal · 30 min · 4 servings

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Ingredients

400 g red cabbage
3 small onions
4 sprigs thyme
2 cloves
1 tsp juniper berries
1 bay leaf
1 cinnamon stick
1 tsp peppercorns
4 tbsp olive oil
2 tbsp red wine vinegar
200 ml non-alcoholic red wine
1 tbsp cornstarch (15 g each)
salt
1 tbsp –2 tbsp cranberries (pickled; jar)
150 g whole wheat breadcrumbs
800 g wild meat - sliced (e.g. venison, wild boar or deer)
4 tbsp spelt flour Type 630 (15 g each)
75 ml vegetable broth
200 ml game stock
100 ml milk (3.5% fat)
pepper
allspice powder
0.5 bunch parsley (10 g)
2 eggs
rapeseed oil (for frying)

Instructions

1. Thoroughly wash the red cabbage under running water. Remove the hard core at the bottom. Cut the cabbage into thin strips or grate it finely. Peel one onion and chop it into small cubes. Rinse the thyme and pat it dry. Place the thyme, cloves, juniper berries, bay leaf, cinnamon stick, and peppercorns into a small spice bag.
2. Heat 1 tbsp of oil in a pot over medium heat. Sauté the onion cubes until soft, about 5 minutes. Add the red cabbage. Deglaze with vinegar and wine. Place the spice bag into the pot. Cover with a lid and simmer gently over low heat for approx. 45 minutes. Stir occasionally. Remove the spice bag. Mix the starch with 1 tbsp of cold water until smooth. Stir the mixture into the sauce. Season with salt and lingonberries. Remove the pot from the heat. Let the red cabbage cool for 5–10 minutes.
3. Mix 2–3 tbsp of breadcrumbs into the cooled red cabbage. Let the mixture rest for about 15 minutes. Form four equal-sized dumplings from the mixture. Place the dumplings in the freezer compartment. Let them freeze for 75–90 minutes.
4. Peel the remaining onions and cut them into thin strips. Rinse the meat under cold water. Pat it dry with kitchen paper. Cut the meat into narrow strips. Heat the remaining oil in a large pan. Fry the meat over medium heat for about 4 minutes, turning all sides. Remove the meat from the pan and set it aside.
5. Fry the onion strips in the same pan over medium heat until golden brown, about 5 minutes. Briefly stir in 2 tbsp of flour. Deglaze with vegetable broth. Simmer the sauce over low heat for approx. 15 minutes. Add the stock and milk. Let the sauce thicken slightly for about 8 minutes. Return the meat to the sauce. Let everything simmer over low heat for approx. 10 minutes. Season with salt, pepper, and allspice. Wash the parsley. Shake it dry. Chop it finely.
6. Take the dumplings out of the freezer. Coat them in the remaining flour. Whisk the eggs. Dip the dumplings into the egg. Roll them in the breadcrumbs. Dip them into the egg again. Roll them in the breadcrumbs a second time. Heat rapeseed oil in a deep pan to approx. 170 °C. Fry the dumplings until golden brown for 8–10 minutes. Place them on kitchen paper to drain the oil. Plate the game stew. Serve with the dumplings. Sprinkle everything with the chopped parsley.

Nutrition per serving

kcal: 690
Protein: 50 g · Fett/Fat: 46 g · Carbs: 19 g