Roast Venison with Napkin Dumplings and Red Cabbage

Season roast venison (approx. 1 to 1.5 kg) all over with salt, pepper and game spices. In a Reindl oil heat up, meat in it sharply roast.

Add coarsely chopped celery, onion, carrots and parsley root to the Reindl and place the roast on top. Add some red wine, juniper berries and bay leaves.

Cook in the oven at 160 °C for 1 hour. After 30 minutes, place slices of pancetta over the roast. Pour a little red wine if necessary.

For the napkin dumplings, mix dumpling bread with 2-3 eggs, lukewarm milk, a little flour and chopped leek, season with salt and pepper.

Wrap the dumpling mixture in a clean dishcloth and tie the ends with string. Put in a saucepan with boiling water and cook for about 45 minutes.

For the red cabbage, grate the cabbage, stew in a little oil until soft. Cut the apple into small cubes and steam it, season it with salt and freshly ground pepper. Stew for about 20 minutes and season with salt, pepper and cranberries at the end.

Remove the roast.

Put some of the root vegetables on the side and blend the rest of the sauce with a blender. Season, add a little cranberries and stir with a little cream. Then fold the unchopped root vegetables into the sauce again.

Arrange sauce on plates. Put the meat on the sauce and arrange with the red cabbage. Unwrap the napkin dumplings, cut two slices into small pieces and add to the sauce.

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