Venison Stew with Red Cabbage and Potato Noodles

For the venison ragout, prepare the ragout first. For the ragout, turn the meat in flour and moisten well. Heat some oil in a pan and sear the meat on all sides.

Add garlic and onion and sauté. Dust with a little flour if necessary and deglaze with soup and juice, scraping off the drippings.

Bring to a boil, turn heat down to low and add remaining ingredients. Cover and simmer for about 50-60 minutes, then season to taste.

If necessary, thicken with a little guar gum or cornstarch if it is still too thin.

For the red cabbage, remove the outer leaves from the cabbage head, quarter vertically, cut out the stalk and chop finely.

Heat oil in a pot, sauté onion briefly while stirring, then add cabbage and sauté. Stir in sugar, add apples and all spices and pour in soup and juice.

Bring to a boil, reduce heat and simmer covered for about 1 1/2 hours. Add more juice if necessary, but by the end the liquid should have almost evaporated.

Stir in cranberries and season again.

For the Schupfnudeln, boil potatoes with peel until soft and let stand for a day. Peel and grate finely. Mix with remaining ingredients (cheese can be omitted) and form finger-thick long noodles, slightly thinner at the ends.

Heat enough oil in a pan and fry noodles until golden brown. Arrange Schupfnudeln with ragout on a plate.

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