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🍽️ Tender venison roast from the leg with lingonberry sauce, spaetzle, and red cabbage

515 kcal · 30 min · 4 servings

Ingredients

• onions, red 4 pcs.
• soup vegetables 1 bunch
• oil 6 tbsp
• venison leg 800 g
• salt pinch
• tomato paste 2 tbsp
• red wine, dry 500 ml
• beef broth 500 ml
• bay leaves, dried 2 pcs.
• juniper berries 3 pcs.
• red cabbage from jar 800 g
• butter 2 tbsp
• spätzle, fresh 1 kg
• apple sauce 200 g
• pepper, black ground pinch
• cornstarch 1.5 tbsp
• vinegar 1 tbsp
• wild cranberries 50 g

Instructions

1. 1. Preheat the oven to 140 degrees Celsius with fan.
2. 2. Wash the onions and the soup vegetables.
3. 3. Peel the vegetables if necessary and chop them roughly.
4. 4. Heat 3 tablespoons of oil in an ovenproof casserole dish on high heat.
5. 5. Season the venison leg generously with salt.
6. 6. Sear the meat on all sides for about 5 minutes on high heat.
7. 7. Remove the meat from the casserole and place it on a plate.
8. 8. Fry the onions and soup vegetables in the meat juices for about 4 minutes.
9. 9. Add the tomato paste and roast it briefly.
10. 10. Deglaze the pan with red wine.
11. 11. Pour in the beef broth.
12. 12. Add bay leaves and juniper berries.
13. 13. Bring the liquid to a boil.
14. 14. Place the venison roast back into the casserole along with the juices from the plate.
15. 15. Simmer the roast in the covered casserole in the oven for about 1.5 hours.
16. 16. Warm up the red cabbage in a medium saucepan about 20 minutes before the roast is done.
17. 17. Heat 3 tablespoons of oil and 1 tablespoon of butter in a large frying pan over medium heat.
18. 18. Fry the spaetzle until golden brown, turning occasionally.
19. 19. Enhance the red cabbage with apple puree and 1 tablespoon of butter.
20. 20. Season the red cabbage with salt and pepper.
21. 21. Remove the venison roast from the oven and let it rest briefly on a plate.
22. 22. Strain the sauce into a small saucepan through a sieve.
23. 23. Press the vegetables in the sieve well to extract all flavors.
24. 24. Bring the sauce to a boil.
25. 25. Mix the cornstarch with a little cold water to create a slurry.
26. 26. Use this to thicken the sauce.
27. 27. Enhance the sauce with vinegar and lingonberries.
28. 28. Season the sauce with salt and pepper to taste.
29. 29. Slice the venison roast.
30. 30. Serve the roast with red cabbage, spaetzle, and lingonberry sauce.
31. 31. Enjoy your meal!

Nutrition per serving

• kcal: 515
• Protein: 42 g · Fett/Fat: 23 g · Carbs: 38 g