Saddle of Venison in Juniper Cream with Mushrooms

Marinate the red cabbage the day before with the ingredients of the 1st part.

Melt butter, caramelize sugar, fry onion until light brown and add marinated red cabbage.

Add apple juice, red wine and water and stew until soft. Lightly sauté finely diced apples and sprinkle over red cabbage only when serving.

For the game sauce, mix the kitchen herbs and season with salt.

Roast the bones, add mirepoix (diced root vegetables), flavor, deglaze with red wine. Add water, bring to a boil and deglaze well. Add the remaining ingredients and simmer gently for about 3 hours.

To complete the sauce, strain the stock, add currant jelly, stir flour with alcohol until smooth and thicken the stock with it. Boil well for about 15 minutes and add whipped cream.

For the napkin dumplings, bring milk to a boil, add nutmeg, salt and pepper, stir in flour and semolina and remove from heat. Beat eggs and butter until creamy and fold in, then add toasted white bread.

Wrap in napkins, (diameter in about 6 cm, length in about 30 cm) and cook in salted water for 30 minutes.

Remove the deer back from the bone and portion 4 deer back fillets in about 150 g, fry them well sprinkled with game spices in butter, put them in boiling game sauce and let them steep for about 5 minutes.

Cut the venison loin in half, put it on a plate, sprinkle the mushrooms over the venison loin, garnish with sauce, add red cabbage and napkin dumplings.

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