Saddle of Venison on Juniper Gin Sauce with Red Cabbage and …

A wonderful recipe with red wine!

1 hour 15 min (without marinating time), elaborately season deer back with salt, season with pepper and fry in hot peanut oil. Roast in the oven at 180 °C for 8 min. until pink. Now rest the meat in aluminum foil. Before serving, cream the butter in a frying pan with thyme, rosemary and juniper berries and turn the meat in it to the other side.

For the cold-stirred cranberries:

Steep all ingredients, stirring frequently, for 4 to 5 hours until the sugar is completely dissolved.

For the sauce:

Boil orange juice and gin with the juniper berries.

Remove juniper, add game stock and cranberry juice and reduce. Assemble with cold pieces of butter.

For the red cabbage:

Marinate the red cabbage with all ingredients for at least 24 hours. Briefly sauté the shallots in butter until soft, add the sugar and caramelize until light. Add the marinated red cabbage and the spice bag. Simmer over low heat with the lid closed until soft. Season to taste with salt and freshly ground pepper.

Make the potatoes, remove the peel and press them.

For the choux pastry:

Boil the milk with salt, butter, pepper and nutmeg (freshly grated). Add the flour all at once and stir with a wooden spoon until the dough separates from the saucepan. Cool slightly and incorporate the eggs thoroughly.

For the potato fritters:

Mix 100 g of the choux pastry with the pressed potatoes.

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