Roast Venison With Red Cabbage And Spaetzle Recipe

Name: Roast Venison With Red Cabbage And Spaetzle
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tsp juniper berries, lightly crushed; 4 tbsp fresh rosemary, needles chopped; 1 None orange, zested; 1 None lemon, zested; 2-3 tbsp salt; 4 tbsp granulated sugar; 2 tsp ground allspice; 1 tsp black peppercorns; 4.75 lb venison haunch; 4 tbsp canola oil; 2/3 lb celeriac, chopped; 2 None carrots, roughly chopped; 4 None onions, 2 roughly chopped, 2 finely diced; 2 cloves garlic, minced; 3 tbsp tomato paste; 2 cups dry red wine; 2 cups beef stock; 1 3/4 cups all-purpose flour; 3 None eggs; 3 1/2 tbsp lard or butter; 1 None large red cabbage, trimmed and thinly sliced; 1 1/4 cups cranberry juice; 1 tbsp balsamic vinegar; 4 tsp cornstarch; 1 pinch grated nutmeg; 5 tbsp fresh thyme leaves, chopped

Servings: persons

1 tsp juniper berries, lightly crushed
4 tbsp fresh rosemary, needles chopped
1 None orange, zested
1 None lemon, zested
2-3 tbsp salt
4 tbsp granulated sugar
2 tsp ground allspice
1 tsp black peppercorns
4.75 lb venison haunch
4 tbsp canola oil
2/3 lb celeriac, chopped
2 None carrots, roughly chopped
4 None onions, 2 roughly chopped, 2 finely diced
2 cloves garlic, minced
3 tbsp tomato paste
2 cups dry red wine
2 cups beef stock
1 3/4 cups all-purpose flour
3 None eggs
3 1/2 tbsp lard or butter
1 None large red cabbage, trimmed and thinly sliced
1 1/4 cups cranberry juice
1 tbsp balsamic vinegar
4 tsp cornstarch
1 pinch grated nutmeg
5 tbsp fresh thyme leaves, chopped

1
Combine juniper berries, rosemary, orange zest, lemon zest, 2 tbsp salt, 4 tbsp sugar, allspice and peppercorns. Rub over meat, cover and chill overnight.
2
Preheat oven to 300u00b0F. Uncover venison and lightly brush surface. Roll up meat and tie using butcher's twine. Heat 2 tbsp oil in a roasting pan, add venison and sear, turning. Remove from pan. Add celeriac, carrots, roughly chopped onions and garlic and saute for 4-5 mins. Add tomato paste then red wine and stock. Return venison to pan, cover with foil and bake for 2 hours.
3
Meanwhile, mix flour, eggs, 1/2 tsp salt and 1/2 cup water until smooth then whisk until bubbles form. Bring a large pot of water to a boil. Press dough through a spaetzle press directly into water and cook for 4-5 mins, until spaetzle floats to the surface. Remove using a slotted spoon and rinse under cold water to stop cooking. Toss with 1 tbsp oil.
4
Heat lard in a saucepan, add diced onions and saute for 2-3 mins. Add cabbage and a pinch of sugar and season. Cover and simmer for 25-30 mins.
5
Remove venison from oven and transfer to a separate dish and cover with foil. Strain pan juices. Combine 2 cups strained juices with cranberry juice and vinegar and simmer over low heat. Mix 3 tsp cornstarch with 2 tbsp water then add to gravy. Simmer for 2-3 mins until it thickens.
6
Mix 1 tsp cornstarch with 1 tbsp water until smooth then add to cabbage and simmer for 5 mins, stirring. Remove cabbage and gravy from the heat.
7
Heat 1 tbsp oil in a frying pan, add spaetzle and saute for 5-6 mins, stirring. Add nutmeg and season. Sprinkle with thyme. Unwrap venison and slice. Serve with spaetzle, cabbage and gravy.

726

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 26 ingredients. The key ingredients include: 1 tsp juniper berries, lightly crushed, 4 tbsp fresh rosemary, needles chopped, 1 None orange, zested, 1 None lemon, zested, and more.

Yes, Roast Venison With Red Cabbage And Spaetzle falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Roast Venison With Red Cabbage And Spaetzle

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions