26Ingredients
750Calories
3Hours

Ingredients

  • 1 teaspoon juniper berries (lightly crushed)
  • 4 tablespoons rosemary needles (fresh, chopped)
  • 1 Orange (zested)
  • 1 lemon (zested)
  • 3 tablespoons salt
  • 4 tablespoons granulated sugar
  • 2 teaspoons ground allspice
  • 1 teaspoon black peppercorns
  • 4 3/4 pounds venison (haunch)
  • 4 tablespoons canola oil
  • 2/3 pound celeriac (chopped)
  • 2 carrots (roughly chopped)
  • 4 onions (2 roughly chopped, 2 finely diced)
  • 2 cloves garlic (minced)
  • 3 tablespoons tomato paste
  • 2 cups dry red wine
  • 2 cups beef stock
  • 1 3/4 cups all purpose flour
  • 3 eggs
  • 3 1/2 tablespoons lard (or butter)
  • 1 red cabbage (large, trimmed and thinly sliced)
  • 1 1/4 cups cranberry juice
  • 1 tablespoon balsamic vinegar
  • 4 teaspoons cornstarch
  • 1 pinch grated nutmeg
  • 5 tablespoons fresh thyme leaves (chopped)

Directions

  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 300°F. 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 sauté 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 sauté 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 sauté for 5-6 mins, stirring. Add nutmeg and season. Sprinkle with thyme. Unwrap venison and slice. Serve with spaetzle, cabbage and gravy.
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NutritionView more

750Calories
Sodium122%DV2930mg
Fat35%DV23g
Protein135%DV69g
Carbs20%DV61g
Fiber32%DV8g

PER SERVING *

Calories750Calories from Fat210
% DAILY VALUE*
Total Fat23g35%
Saturated Fat6g30%
Trans Fat
Cholesterol135mg45%
Sodium2930mg122%
Potassium930mg27%
Protein69g135%
Calories from Fat210
% DAILY VALUE*
Total Carbohydrate61g20%
Dietary Fiber8g32%
Sugars21g42%
Vitamin A
Vitamin C
Calcium
Iron

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

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