Venison Rump with Red Cabbage

Ingredients

• 1 Venison rump (ready to cook, with bones, about 1.5 kg)
• 1 tbsp juniper berries
• 3 peppercorns
• Salt
• fat (for the roasting pan)
• 40 g melted butter
• 1 bundle of soup vegetables
• 1 onion
• 200 ml dry red wine
• 200 ml game stock
• pepper (ground)
• 1 Red cabbage (about 1 kg)
• 1 apple (e.g., Boskop)
• 40 g clarified butter
• 1 tbsp sugar
• 0.13 l red wine vinegar
• 0.13 l dry red wine
• 1 onion
• 4 cloves of peppercorns
• 0.5 cinnamon stick
• 1 bay leaf
• Salt
• pepper (ground)','mint (for garnish)

Instructions

1. 1.

   Preheat the oven to 160°C (320°F).

2. 2.

   Wash and pat dry the venison rump, trim if necessary. With a sharp knife, loosen the meat slightly along the bone but do not separate it. Crush the juniper berries with pepper and a pinch of salt in a mortar and rub the mixture all over the meat. Grease a roasting pan, place the meat inside, and drizzle with melted butter. Roughly chop the soup vegetables and onion. Add them to the meat, pour in the wine, and roast in the preheated oven for about 30 minutes. Pour in some stock and continue roasting for another 40 minutes, gradually adding the remaining stock.

3. 3.

   Meanwhile, clean the red cabbage, cut into quarters, remove the core, and shred the leaves into fine strips. Wash, peel, and halve the apple.

4. 4.

   Heat clarified butter in a pot, add the shredded cabbage, sauté briefly, then stir in the apple and sugar. Deglaze with vinegar and wine. Skewer the onion with peppercorns and add it along with the cinnamon stick and bay leaf. Cover and simmer gently for about 40 minutes until tender.

5. 5.

   Remove the venison from the oven and let it rest covered for about 10 minutes. Strain the roasting liquid through a fine sieve, squeezing the vegetables well, and reduce the stock if desired. Season with salt and pepper.

6. 6.

   Remove the onion and cinnamon stick from the cabbage and season again with salt and pepper.

7. 7.

   Separate the meat from the bone, slice into portions, arrange on a plate with the red cabbage, drizzle with sauce, and garnish with apple halves and mint leaves before serving.