euromaxx a la carte | Braised venison shoulder and fried venison filet

This meal has tradition!

Braised venison shoulder and fried venison filet with chopped savoy cabbage and poppy-seed dumplings

One of Würzburg's most famous restaurants is the "Backöfele". Food is served from early evening until midnight, giving Chef Herbert Gier and his team enough time to prepare and serve around 500 meals.
This time he's serving us braised venison shoulder and fried venison filet with chopped savoy cabbage and poppy-seed dumplings
(for 4 people)
Ingredients:
250g venison filet
4 venison strips (roughly 1200g from venison shoulder)
Butter
Oil
150g celery, carrots, leeks
1/3 liter brown gravy stock
0.15 liters good red wine
50g chopped bacon
1 Bay Leaf
20 juniper berries
20 pepper corns
1 clove
2 cl cognac
1 tblsp cranberries
salt
pepper
a pinch of starch
Preparation:
Fry shoulder strips in oil with celery, carrots and leeks. Drench with redwine and brown gravy stock. Then add spices--bay leaf, juniper berries, pepper corns and clove. Add bacon.
Allow to braise in oven at 160° C for about 80 minutes.
Remove meat from broth. Strain, then add cranberries, cognac salt and pepper to taste and add starch to thicken gravy if needed.
Fry venison filet in butter (about five minutes) place in oven at 60° C for an additional five minutes.
Chopped Savoy Cabbage
500g savoy cabbage
Butter
30 g chopped bacon
30 g choped onion
nutmeg
salt
pepper
sugar
Chop cabbage in strips and blanche in boiling water for about 3 minutes. Cool in cold water. Fry with bacon, onions and butter. Flavor to taste with nutmeg, salt, pepper and sugar.
Poppy-seed Dumplings
400g potatoes (boiled)
1 egg yolk
10 g starch
1 tblsp poppy seeds
salt
nutmeg
oil or butter
Mash potatoes, add egg yolk, starch, salt, nutmeg and poppy seeds. Work into a dough and form moon-shaped dumplings. Coat in oil or butter and bake.

Category:

Entertainment

Tags:

• Deutsche
• Welle
• DW-TV
• euromaxx
• la
• carte
• meal
• lunch
• cooking
• recipe