Variation On A Classic Dish

Venison with Cream Sauce and Cabbage Dumplings

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Venison with Cream Sauce and Cabbage Dumplings

Venison with Cream Sauce and Cabbage Dumplings - Winter feel-good dish to pamper loved ones

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Health Score:
77 / 100
Difficulty:
moderate
Difficulty
Preparation:
1 hr 15 min.
Preparation
ready in 3 h. 15 min.
Ready in
Calories:
690
calories
Calories

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.

1 serving contains
(Percentage of daily recommendation)
Calorie690 cal.(33 %)
Protein50 g(51 %)
Fat46 g(40 %)
Carbohydrates19 g(13 %)
Sugar added0 g(0 %)
Roughage3.9 g(13 %)
Vitamin A0.2 mg(25 %)
Vitamin D1.4 μg(7 %)
Vitamin E9.4 mg(78 %)
Vitamin K74.3 μg(124 %)
Vitamin B₁0.3 mg(30 %)
Vitamin B₂0.7 mg(64 %)
Niacin10.3 mg(86 %)
Vitamin B₆0.9 mg(64 %)
Folate64 μg(21 %)
Pantothenic acid2.3 mg(38 %)
Biotin7.5 μg(17 %)
Vitamin B₁₂2.3 μg(77 %)
Vitamin C66 mg(69 %)
Potassium1,211 mg(30 %)
Calcium230 mg(23 %)
Magnesium85 mg(28 %)
Iron8.1 mg(54 %)
Iodine19 μg(10 %)
Zinc6.8 mg(85 %)
Saturated fatty acids9.1 g
Uric acid254 mg
Cholesterol148 mg
Complete sugar15 g

Ingredients

for
4
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)
How healthy are the main ingredients?
Red cabbageSpelt flourolive oilparsleythymeonion

Preparation steps

1.

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.

2.

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.

3.

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.

4.

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.

5.

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.

6.

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.

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