Sliced venison with spätzli

Method

1. 

   1Red cabbage

   Heat the butter in a saucepan. Sweat the red cabbage, onion and apple for approx. 3 mins. Add all the ingredients up to and including the pepper, bring to the boil. Cover and simmer over a low heat for approx. 40 mins, stirring occasionally and adding a little water if needed. Remove the cinnamon and juniper, stir in the cornflour and bring briefly to the boil. Season with the balsamic vinegar.

2. 

   2Spätzli batter

   Mix the quark and egg in a bowl. Add the flour, salt and nutmeg and beat with a wooden spoon only until a smooth, thick batter forms. Do not overmix, or the spätzli will be tough. Leave to rest for approx. 10 mins.

3. 

   3Spätzli

   Press the batter in batches through a spätzli maker into simmering salted water. As soon as the spätzli rise to the surface, lift out with a slotted spoon and drain. Heat the oil in a non-stick frying pan and fry the spätzli for approx. 5 mins until golden brown, season with salt. Remove, cover and keep warm.

4. 

   4Meat

   Season the meat with salt and pepper and dust with cornflour. Heat the oil in a frying pan until very hot, sear the meat in batches for approx. 2 mins, remove and set aside.

5. 

   5Sauce

   Heat the oil in the same pan and sweat the shallot for approx. 2 mins. Deglaze with the red wine and port. Add the stock, spices and lingonberries and simmer for approx. 15 mins. Remove the spices, stir in the cornflour, pour in the cream and simmer for approx. 5 mins. Season with gin, salt and pepper. Add the meat and just heat through briefly.

6. 

   6To serve

   Arrange the venison with the spätzli and red cabbage on warmed plates.

Tip 1:

The red cabbage can easily be made the day before and tastes even better reheated.

Tip 2:

If you don't have a spätzli maker, scrape the batter in portions off a wet board into the water with a knife, or use ready-made spätzli from the chiller cabinet.

Goes well with:

A spoonful of wild lingonberries and roasted chestnuts.