Sliced venison with spätzli

kcal: 638
Protein: 36.3 g
Carbs: 60.5 g
Fat: 27.5 g

per portion (550 g)

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Recipe Cook it yourself

Prep approx. 45 min
Simmer approx. 40 min
Total approx. 85 min

Tender strips of venison in a creamy lingonberry and port sauce with juniper and cinnamon, served with homemade quark spätzli and fruity red cabbage. A game classic for autumn cooking, ready in about 1½ hours. With ready-made spätzli from the chiller cabinet it's even quicker.

What you need

Forpeople

Red cabbage

butter 1 tsp
red cabbage, finely shredded 150 g
onion, thinly sliced ½
apple, cut into thin wedges ¼
port 1 tsp
orange juice 1 tbsp
water 50 ml
salt ½ tsp
sugar ½ tsp
wild lingonberries (from a jar) 1½ tbsp
juniper berries, lightly crushed 2
cinnamon stick, small 1 piece
pepper, coarsely ground 1 pinch
cornflour, mixed with 1 tsp water ¼ tsp
red balsamic vinegar ½ tsp

Spätzli batter

low-fat quark 120 g
egg 1
plain flour 120 g
salt ¼ tsp
nutmeg 1 pinch

Spätzli

rapeseed oil 1 tbsp
salt 1 pinch

Meat

venison, cut into strips 200 g
salt ¼ tsp
pepper 1 pinch
cornflour ½ tsp
rapeseed oil 1 tbsp

Sauce

rapeseed oil 1 tsp
shallot, finely chopped ½
red wine 2 tbsp
port 2 tbsp
beef stock 150 ml
juniper berries, lightly crushed 3
cinnamon stick ½
bay leaf 1
wild lingonberries (from a jar) 1 tbsp
cornflour, mixed with 1 tbsp water 1 tsp
single cream 100 ml
gin ½ tsp

The nutritional values on this page apply to our freshly cooked dish, not to this recipe.

Red 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.
Spätzli 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.
Spätzli
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.
Meat
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.
Sauce
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.
To 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.

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What's inside

Nutrition facts, ingredients and allergens from our recipe. Nothing hidden.

638kcal

Nutrition facts

per portion (550 g) · 2669 kJ

Energy from

Protein 23 %
Carbohydrates 38 %
Fat 39 %

Share of daily intake

Protein36.3 g73 %
Carbohydrates60.5 g23 %
of which sugars24.2 g27 %
Fat27.5 g39 %
of which saturates9.9 g50 %
Salt4.4 g73 %

Reference intake of an average adult (8400 kJ / 2000 kcal).

All nutrition facts per portion and 100 g

Nutrient	Portion	100 g
Energy	2669 kJ638 kcal	485 kJ116 kcal
Fat	27.5 g	5.0 g
of which saturates	9.9 g	1.8 g
Carbohydrates	60.5 g	11.0 g
of which sugars	24.2 g	4.4 g
Fibre	4.4 g	0.8 g
Protein	36.3 g	6.6 g
Salt	4.4 g	0.8 g

Ingredients

Full declaration

Sliced venison 45% (venison 38%, water, SINGLE CREAM, red wine (contains: SULPHITE), port (contains SULPHITE), lingonberry jam (lingonberries, sugar, gelling agent: pectin, acid: citric acid), rapeseed oil, onions, maize starch, salt, meat stock (iodised salt, flavour enhancers: monosodium glutamate, disodium guanylate and disodium inosinate, maltodextrin, beef fat, salt, flavourings, beef extract, yeast extract, starch, onion juice concentrate, lemon juice powder, garlic, sunflower oil), spices), spätzli 32% (QUARK [MILK], WHEAT FLOUR, WHOLE EGG, salt, nutmeg), red cabbage 23% (red cabbage, apple, lingonberry jam [lingonberries, sugar, onions, orange juice, port [contains SULPHITE], salt, sugar, rapeseed oil, BUTTER, balsamic vinegar [wine vinegar, grape must], spices, maize starch).

Translated – the German declaration is legally binding.

Show German declaration

Hirschgeschnetzeltes 45% (Hirschfleisch 38%, Wasser, HALBRAHM, Rotwein (enthält: SULFIT), Portwein (enthält SULFIT), Preiselbeerenkonfitüre (Preiselbeeren, Zucker, Geliermittel: Pektin, Säuerungsmittel: Zitronensäure), Rapsöl, Zwiebeln, Maisstärke, Salz, Fleischbouillon (jodiertes Salz, Geschmacksverstärker: Mononatriumglutamat, Dinatriumguanylat und Dinatriuminosinat, Maltodextrin, Rinderfett, Salz, Aromen, Rindfleischextrakt, Hefeextrakt, Stärke, Zwiebelsaftkonzentrat, Zitronensaftpulver, Knoblauch, Sonnenblumenöl), Gewürze), Spätzli 32% (QUARK [MILCH], WEIZENMEHL, VOLLEI, Salz, Muskatnuss), Rotkraut 23% (Rotkohl, Apfel, Preiselbeerenkonfitüre [Preiselbeeren, Zucker, Zwiebeln, Orangensaft, Portwein [enthält SULFIT], Salz, Zucker, Rapsöl, BUTTER, Balsamessig [Weinessig, Traubenmost], Gewürze, Maisstärke).

Allergens

Contains Eggs, Gluten, Milk, Sulphites. May contain traces of other allergens.