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🍽️ Tender Venison Roll with Sweet-and-Sour Red Cabbage and Dumplings

596 kcal · 30 min · 4 servings

Ingredients

• Venison roast roll 750 g
• Oil 3 tbsp
• Onions, yellow 1 pc
• Apples, red 1 pc
• Red cabbage from jar 500 g
• Red wine, dry 200 ml
• Bay leaves, dried 1 pc
• Water 400 ml
• Roast sauce, powder 4 tbsp
• Salt pinch
• Pepper, black ground pinch
• Mini potato dumplings 800 g
• Sugar pinch
• Parsley, fresh 10 g

Instructions

1. 1. Thaw the venison roast overnight in the refrigerator.
2. 2. Preheat the oven to 180 degrees Celsius with top and bottom heat.
3. 3. Heat 1 tablespoon of oil in a pan until it is very hot.
4. 4. Sear the roast roll evenly on all sides for about 1 minute.
5. 5. Place the roast into a baking dish.
6. 6. Roast the meat in the oven for 60 to 70 minutes.
7. 7. Halve and peel the onions.
8. 8. Cut the onions into thin strips.
9. 9. Peel the apple.
10. 10. Halve the apple and remove the core.
11. 11. Cut the apple flesh into small cubes.
12. 12. Heat 2 tablespoons of oil in a pot over medium heat.
13. 13. Add the onion strips and apple cubes to the pot.
14. 14. Sauté the vegetables for about 3 minutes.
15. 15. Wait until the vegetables become translucent.
16. 16. Add the red cabbage, 100 milliliters of red wine, and the bay leaf.
17. 17. Simmer the vegetables on low heat for 60 minutes.
18. 18. Bring water and 100 milliliters of red wine to a boil in a pot.
19. 19. Stir the roast sauce powder into the liquid.
20. 20. Bring the sauce back to a boil.
21. 21. Season the sauce with salt and pepper to taste.
22. 22. Keep the sauce warm until you are ready to serve.
23. 23. Bring about 2 liters of salted water to a boil in a pot.
24. 24. Cover the pot briefly while the water is boiling.
25. 25. Add the dumplings to the boiling salted water.
26. 26. Cook the dumplings without a lid for 10 minutes.
27. 27. Ensure the water does not boil vigorously while cooking.
28. 28. Season the red cabbage with sugar and salt to taste.
29. 29. Wash the parsley.
30. 30. Shake the parsley dry.
31. 31. Pluck the parsley leaves off the stems.
32. 32. Remove the venison roast from the oven.
33. 33. Carefully remove the roast from the netting.
34. 34. Slice the roast into pieces.
35. 35. Plate the roast, red cabbage, and dumplings.
36. 36. Sprinkle the dish with the fresh parsley.
37. 37. Serve the warm roast sauce on the side.

Nutrition per serving

• kcal: 596
• Protein: 42 g · Fett/Fat: 28 g · Carbs: 42 g