Gebeiztes Rehrückenfilet

Ingredients

• 600 g venison back fillet
• 4 juniper berries
• half organic lemon zest
• Pepper
• 1 tbsp balsamic vinegar
• Salt
• 1 tbsp oil
• 100 ml Madeira
• 1 glass (400 ml) game stock
• 4 tbsp crème fraîche
• 2 tbsp dark sauce thickener
• 2 onions
• 2 tbsp oil
• 4 cloves
• 1 glass (740 g) red cabbage
• 2 tbsp Red wine vinegar
• 3 tbsp plum jam
• Salt

Instructions

1. 1.

   Pat the venison back fillet dry. Crush the juniper berries with a knife edge. Mix juniper, lemon zest, pepper and vinegar. Rub the mixture onto the fillet. Place in a freezer bag, seal it, and marinate the meat in the refrigerator for 4-6 hours.

2. 2.

   For the red cabbage: peel and dice the onions. Heat oil in a pot. Sauté the onions until translucent, then add cloves, red cabbage and vinegar. Cover and cook for 25‑30 minutes. Stir in plum jam and simmer for another 5 minutes. Season with salt and set aside warm.

3. 3.

   Pat the meat dry again. Season with salt. Heat oil in an oven‑proof skillet or roasting pan. Sear the meat on both sides. Deglaze with Madeira and add the game stock. Bake in a preheated oven at 200 °C (gas: level 3‑4, convection: 180 °C) for about 20 minutes.

4. 4.

   Let the venison rest for about 5 minutes. Strain the roasting jus through a fine sieve into a small pot. Whisk in crème fraîche and bring to a boil. Stir in the sauce thickener and reheat until it thickens. Season the sauce with salt and pepper, slice the fillet and serve everything together.

5. 5.

   Serve alongside spätzle.