- For the venison
- 1 Venison loin (About 1 kg)
- white, freshly ground peppers
- 30 milliliters vegetable oil
- 200 grams onions
- 30 grams butter
- 100 grams raisins
For the venison, season with salt and pepper. Heat the oil in a suitably large, ovenproof dish and fry the venison on the stove evenly from all sides. Place in the preheated oven at 180°C (approximately 350°F) for about 90 min. Peel and coarsely chop the onions and add to the venison after about 5 minutes. Allow to caramelize then add some water. Continue adding water several times, so that there is always liquid at the bottom of the pan and enough moisture can evaporate in the oven to keep the roast moist.
(Cook until the venison has reached the optimal core temperature of 80°C, approximately 180°F, for 10 minutes.) After the cooking time, wrap the venison in aluminum foil and let rest for about 5 to 10 minutes. By the lowering the outer temperature, the meat juices to distribute evenly again. This reduces leaking when cutting and allows the meat slices remain succulent and juicy.
In the meantime, pass the gravy through a sieve and bring to a boil. Add the cold butter cubes and the raisins previously soaked in hot water for 20 minutes. Stir and season with salt and pepper. Cut the meat into uniform slices and serve drizzled with the sauce. Serve with potato dumplings and red cabbage.
For the cabbage, remove the stalk and cut the cabbage into very fine strips from red cabbage. Rinse cabbage and drain. In a skillet, heat butter over medium heat slightly fry cabbage until crisp, stirring frequently. Season with salt and pepper.
For the potato dumplings, peel, rinse and cook potatoes for 20 minutes in salted water. Press the hot potatoes through a ricer. Mix with flour, eggs and salt to make a dough. Bring heavily salted water to a boil. Starch with cold water to touch, enter into the hot water. With wet hands. form from the potato dumplings and cook 20 minutes in hot water.