Gamey Creamy Sliced Meat

Ingredients

• 400 g red cabbage
• 3 small onions
• 4 thyme sprigs
• 2 cloves Allspice
• 1 tsp juniper berries
• 1 bay leaf
• 1 cinnamon stick
• 1 tsp peppercorns
• 4 tbsp olive oil
• 2 tbsp Red wine vinegar
• 200 ml alcohol‑free red wine
• 1 tbsp cornstarch (15 g)
• Salt
• 1–2 tbsp lingonberries (pickled; jar)
• 150 g whole grain breadcrumbs
• 800 g game meat – sliced (e.g., venison, wild boar or deer)
• 4 tbsp spelt flour type 630 (15 g)
• 75 ml vegetable broth
• 200 ml game stock
• 100 ml milk (3.5 % fat)
• Pepper
• piment powder
• 0.5 bunch Parsley (10 g)
• 2 Eggs
• rapeseed oil (for frying)

Instructions

1. 1.

   Clean, wash, and trim the cabbage; finely shave or slice into thin strips. Peel one onion and mince finely. Wash thyme and pat dry. Place cloves, juniper berries, bay leaf, cinnamon stick, and peppercorns in a spice bag.

2. 2.

   Sauté onion cubes in 1 tbsp oil over medium heat for about 5 minutes. Add the cabbage, deglaze with vinegar and wine, add the spice bag, cover, and simmer gently on low heat for about 45 minutes, stirring occasionally. Remove the spice bag. Mix cornstarch with 1 tbsp water and stir into the broth. Season with salt and lingonberries. Take the cabbage off the heat and let cool 5–10 minutes.

3. 3.

   Stir in 2–3 tbsp breadcrumbs and let rest about 15 minutes. Form four dumplings from the mixture and place them in a freezer compartment for 75–90 minutes to firm up.

4. 4.

   After about half the freezing time, peel and slice the remaining onions. Trim the meat, pat dry, and cut into strips. Heat the remaining oil in a large pan. Brown the meat on all sides over medium heat for 4 minutes each side, then remove from the pan.

5. 5.

   Sauté the onions in the same pan over medium heat until golden brown in about 5 minutes. Add 2 tbsp flour briefly, deglaze with vegetable broth, and simmer gently for about 15 minutes. Pour in stock and milk, let thicken lightly for about 8 minutes. Return the meat to the sauce and cook on low heat for about 10 minutes until done. Season the dish with salt, pepper, and piment. Meanwhile wash, pat dry, and finely chop parsley.

6. 6.

   Take the dumplings out of the freezer and coat them in flour. Beat eggs and dip each dumpling first in egg, then in breadcrumbs, then again in egg and breadcrumbs for double coating. Fry in hot rapeseed oil (≈170 °C) until golden brown in 8–10 minutes. Drain on kitchen paper. Plate the game meat with the dumplings on top, sprinkle with parsley, and serve.