Venison Roast with Potato Dumplings

Ingredients

• 1 kg venison (one whole piece)
• Salt
• white pepper (freshly ground)
• 30 ml vegetable oil (3 tbsp)
• 200 g onions
• 30 g butter cubes
• 100 g raisins
• 0.5 head red cabbage (curdled)
• 2 tbsp clarified butter
• 1.25 kg potatoes
• 150 g spelt flour
• 2 Eggs
• Salt
• 2 tbsp starch

Instructions

1. 1.

   Season the venison with salt and pepper. Heat oil in a roasting pan and sear the meat evenly on all sides over medium heat. Preheat the oven to 180°C (or 160°C fan‑forced; gas: level 2–3) and roast the venison for about 90 minutes. After five minutes, add peeled and diced onions and cook with it. When the onions take color, pour in a little water. Repeat this process several times so that the pan always has enough liquid.

2. 2.

   After the cooking time (the optimal internal temperature of 80°C should be reached and held for at least ten minutes), wrap the venison in foil and let rest for 5–10 minutes. Soak raisins in hot water for about 20 minutes in a bowl.

3. 3.

   Meanwhile, strain the pan juices through a sieve and bring to a boil. Stir in cold butter cubes and raisins. Season with salt and pepper. Slice the meat into even portions and serve drizzled with the sauce.

4. 4.

   Remove the core from the red cabbage and cut it into very fine strips. Wash and drain. In a skillet, cook the cabbage in clarified butter over medium heat, stirring frequently until lightly crisp. Season with salt and pepper.

5. 5.

   Peel, wash, and boil potatoes in salted water for 20 minutes. Drain and press through a potato masher. Mix in flour, eggs, and salt to form a dough. In a separate pot, bring plenty of salted water to a boil. Whisk starch into a little cold water and add it to the boiling water. Using damp hands, shape dumplings from the potato dough and cook them for 20 minutes in the hot water.

6. 6.

   Plate the venison roast with potato dumplings and shredded red cabbage.