Venison Stew with Red Cabbage

For the venison stew with red cabbage, first dice the carrots and celery, cut the venison into not too small pieces (approx. 4 x 4 cm) and fry in portions in clarified butter until nicely browned all around and remove from the roasting pan.

Now lightly roast the carrot and celery pieces, add a tablespoon or more of crushed juniper berries and the paradeis pulp and roast (not too long, otherwise it will be bitter). Add the pieces of meat to the saucepan again and pour in red wine until the meat is just covered. Add salt, pepper and game spices and cook gently with the lid closed in the stove at 160 degrees. This takes up to two and a half hours. Check the cooking point in between.

When the meat is tender, remove it from the broth and cover with a clean, damp kitchen towel. This will allow the meat to steam out without drying out. Pour the sauce through a sieve, and simmer until it is heartily reduced. Add whipping cream and thicken with a bit of cornstarch. Season with salt, pepper and perhaps a dash of gin.

Cut the red cabbage into tender strips and bubble with a quart each of red wine and currant jelly, cranberry compote, apple juice, balsamic vinegar, coriander, cinnamon, vinegar and new spice and simmer gently for 45 to 60 minutes. Pour the red cabbage into a colander, collect the gravy in a roasting pan, and reduce until syrupy.

Meanwhile, cook the red cabbage in a second

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