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September 2010 Venison Stew with Red Cabbage. Courtesy of the Gaststaette Zur Jaegerbaude |
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With the winter months approaching, nothing can be more comforting than a stew or goulash, served with potatoes or dumplings. This recipe serves four people: First fry the venision pieces in brown butter until sealed. Then add the diced onion and finely chopped garlic and cook. If the mixture is getting dry than add some water. Season the meat with salt and pepper and wild herbs. Add a shot of brandy, and slowly cook until the meat is tender. For the red cabbage, first finely chop half of the cabbage into thin strips and fry in butter, than add the apple juice, salt, vinegar and sugar and cook till tender. Red cabbage taste better made 24 hours prior and then reheated; this allows all the flavours to mellow. It is recommended to serve this dish with potato dumplings. |
 For 4 people you need: 1 kilo diced Venison 1 large onion diced 2 cloves of garlic bunch of garden herbs shot of brandy salt and pepper 1 red cabbage 250ml apple juice tablespoon of sugar white wine vinegar pinch of salt |
| Footnote:The restaurant Zur Jaegerbaude in the legendary Bodetal places great importance to regional hospitality, and was awarded in February 2010, the seal of Quality "Sachsen Anhalt". The chef often offers venison on the menu which has been shot by himself, and fish from the local fish farm in Altenbrak. |
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