Venison, Poppy Dumplings and Cabbage with Figs

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Venison, Poppy Dumplings and Cabbage with Figs
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2 h.
ready in 14 h.
Ready in


For the venison
1 kilogram boneless Saddle of venison (ready to cook)
White vinegar (for towel)
5 tablespoons clarified butter
2 carrots
2 onions
1 tablespoon Tomato paste
250 milliliters Red wine
300 milliliters Game stock
12 Juniper berries
2 bay leaves
5 allspice
10 peppercorns
50 grams Gingerbread sauce
2 tablespoons Red currant jelly
For the cabbage
800 grams Red cabbage
4 fresh Figs
50 grams clarified butter
1 small onion
2 cloves
liter Red wine
2 tablespoons sugar
2 tablespoons Vinegar
freshly ground peppers
For the potato dumplings
500 grams small starchy potatoes
1 day-old White roll
clarified butter
750 grams large starchy potatoes
1 tablespoon cornstarch
Poppy seeds (for garnish)
How healthy are the main ingredients?
Red cabbagepotatopotatosugarTomato pastecarrot

Preparation steps


Rinse venison and trim skin and tendons as necessary. Soak a kitchen towel with vinegar. Wrap venison in soaked towel and refrigerate overnight. Preheat oven to 180°C (approximately 350°F). Unwrap venison, pat dry and rub with salt and pepper. Heat butter in a large roasting pan, brown venison on all sides and remove venison from pan. Rinse, peel and finely chop carrots. Peel and finely chop onions. Sauté carrots and onions in the roasting pan. Stir tomato paste into pan and deglaze pan with red wine and game stock. Return meat to pan and add juniper berries, bay leaves, allspice berries, peppercorns and gingerbread sauce cake. Bake 1 to 1 1/2 hours, basting roast frequently.


For the cabbage, remove outer cabbage leaves, cut in half and remove core. With a vegetable slicer, cut cabbage into thin strips. Rinse figs and cut into pieces. In a saucepan, sauté fig pieces in butter and stir in cabbage strips. Peel and finely chop onion and stir into cabbage mixture with cloves. Stir 1/4 liter (approximately 1 cup) water, red wine, sugar and vinegar into cabbage mixture, season with salt and pepper, cover and cook about 45 minutes.


For the dumplings, boil small potatoes in salted water until soft, about 30 minutes. Peel boiled potatoes and immediately press through a potato ricer.


Cut bread into small cubes and fry in butter until crisp.


Rinse and peel large potatoes and grate finely. Place grated potatoes in a cloth and squeeze to remove excess moisture. Add cornstarch and riced potatoes to grated potatoes, season with salt and mix well. With moistened hands, shape potato mixture into dumplings. Press toasted bread cubes into the center of each dumpling. Boil a large pot of salted water. Put dumplings into boiling water and simmer over low heat 20-30 minutes.


Remove dumplings from water with a slotted spoon and roll in poppy seeds.


Remove meat from pan and keep warm. For the gravy, strain pan juices and stir in currant jelly. Cut meat into slices to serve with gravy, cabbage and dumplings.