Venison with Cream Sauce and Cabbage Dumplings
Venison with Cream Sauce and Cabbage Dumplings - Winter feel-good dish to pamper loved ones
Healthy, because
Even smarter
Nutritional values
Vitamin K, which is found in red cabbage contributes to cardiovascular health and protects you from clots in the vessels. But also selenium, magnesium, and potassium are in the purple leaves.
Our venison in cream with dumplings not only tastes great but also goes well with boiled potatoes with red cabbage, vegetables, or a crisp green salad.
(Percentage of daily recommendation)
| Calorie | 690 cal. | (33 %) | ||
| Protein | 50 g | (51 %) | ||
| Fat | 46 g | (40 %) | ||
| Carbohydrates | 19 g | (13 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3.9 g | (13 %) |
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 1.4 μg | (7 %) | ||
| Vitamin E | 9.4 mg | (78 %) | ||
| Vitamin K | 74.3 μg | (124 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.7 mg | (64 %) | ||
| Niacin | 10.3 mg | (86 %) | ||
| Vitamin B₆ | 0.9 mg | (64 %) | ||
| Folate | 64 μg | (21 %) | ||
| Pantothenic acid | 2.3 mg | (38 %) | ||
| Biotin | 7.5 μg | (17 %) | ||
| Vitamin B₁₂ | 2.3 μg | (77 %) | ||
| Vitamin C | 66 mg | (69 %) | ||
| Potassium | 1,211 mg | (30 %) | ||
| Calcium | 230 mg | (23 %) | ||
| Magnesium | 85 mg | (28 %) | ||
| Iron | 8.1 mg | (54 %) | ||
| Iodine | 19 μg | (10 %) | ||
| Zinc | 6.8 mg | (85 %) | ||
| Saturated fatty acids | 9.1 g | |||
| Uric acid | 254 mg | |||
| Cholesterol | 148 mg | |||
| Complete sugar | 15 g |
Ingredients
- Ingredients
- 14 ozs Red cabbage
- 3 small onions
- 4 sprigs thyme
- 2 cloves
- 1 tsp Juniper berries
- 1 bay leaf
- 1 Cinnamon stick
- 1 tsp peppercorns
- 4 Tbsps olive oil
- 2 Tbsps Red wine vinegar
- 7 ozs non-alcoholic Red wine
- 1 Tbsp cornstarch
- salt
- 1 Tbsp -2 TBSP. lingonberry
- 10 ozs whole grain breadcrumbs
- 28 ozs game meat (e.g. wild boar or venison)
- 4 Tbsps Spelt flour (Type 630 )
- 3 ozs Vegetable broth
- 7 ozs Game stock
- 3 Tbsps milk (whole)
- peppers
- Ground allspice
- ½ bunch parsley
- 2 eggs
- Canola oil (For deep frying)
Preparation steps
Clean red cabbage, wash, remove stalk and finely slice cabbage or cut into thin strips. Peel 1 onion and chop finely. Wash thyme and shake dry. Place in a spice bag with cloves, juniper, bay leaf, cinnamon and peppercorns.
In a saucepan, sauté diced onion in 1 tablespoon oil over medium heat for about 5 minutes. Add red cabbage and deglaze with vinegar and wine. Add spice bag and simmer covered over low heat for about 45 minutes, stirring occasionally. Then remove the spice bag. Mix starch with 1 tablespoon water and stir into the broth. Season to taste with salt and cranberries. Remove red cabbage from heat and let cool for 5-10 minutes.
Mix in 2-3 tablespoons of breadcrumbs and let stand for about 15 minutes. Form 4 dumplings from the mixture and freeze in the freezer for about 75-90 minutes.
After about half of the freezing time, peel the remaining onions and cut into strips. Rinse meat, pat dry, and cut into strips. Heat the remaining oil in a large frying pan. Fry the meat in it over medium heat for 4 minutes on all sides and remove from pan.
Fry the onions in the pan over medium heat for 5 minutes until golden brown. Briefly sweat 2 tablespoons flour, deglaze with vegetable stock and simmer over low heat for about 15 minutes. Add stock and milk and simmer for about 8 minutes until slightly creamy. Return the meat to the sauce and let it simmer for about 10 minutes at low heat. Season the game cream sauce with salt, pepper and allspice. Meanwhile, wash parsley, shake dry and chop finely.
Remove dumplings from freezer and coat in remaining flour. Beat eggs and coat the dumplings with them. Turn in breadcrumbs, coat again with egg, and coat a second time with breadcrumbs. Fry in hot oil (approx. 170 °C / 338 ˚F) for 8-10 minutes until golden brown. Drain on kitchen paper. Put meat on plates, arrange dumplings on top, and serve sprinkled with parsley.
