Rehbraten

Nutrition · per serving

Steps

1. 1

   Bring a large pot of salted water to a boil for the potatoes. Preheat the oven to 120°C. Pat the venison dry, then season all over with the crushed juniper, salt, and pepper. Let it stand at room temperature while you start the vegetables; this short tempering helps it cook more evenly.

   400 g venison loin, trimmed8 g juniper berries, lightly crushed6 g fine sea salt2 g freshly ground black pepper
2. 2

   Start the red cabbage: heat the duck fat or tallow in a sauté pan or medium pot over medium heat. Add the red onion and cook for 2 minutes until just softened, not browned. Add the shredded cabbage and apple, toss well, then add the vinegar, water, salt, and pepper. Cover and cook gently for 20-25 minutes, stirring a few times, until tender but still vivid and not mushy.

   60 g red onion, thinly sliced15 g duck fat or beef tallow300 g red cabbage, finely shredded100 g apple, peeled and thinly sliced20 ml apple cider vinegar60 ml water3 g fine sea salt1 g ground black pepper
3. 3

   Cook the potatoes in the boiling water for 15-18 minutes until completely tender; a knife should slide through without resistance. Drain well, then return them briefly to the hot pot to steam off excess moisture. Dry potatoes are essential for dumplings that hold their shape.

   500 g starchy potatoes, peeled and cut into chunks
4. 4

   While the potatoes cook, make the sauce base. Heat a heavy sauté pan over medium-high heat. Add the tallow or clarified butter, then sear the venison for about 1 1/2-2 minutes per side until deeply browned. Sear the edges briefly too. Transfer the venison to a small tray and place it in the 120°C oven for 8-10 minutes, or until the center reaches about 52-54°C for medium-rare.

   15 g beef tallow or clarified butter400 g venison loin, trimmed
5. 5

   In the same pan, lower to medium heat and add the onion, carrot, and celery. Cook for 4-5 minutes, scraping up the browned bits, until the vegetables take on light color. Add the garlic and tomato paste and cook for 30 seconds to remove any raw taste.

   120 g onion, finely diced80 g carrot, finely diced60 g celery stalk, finely diced8 g garlic, minced12 g tomato paste
6. 6

   Add the red wine and the additional crushed juniper berries. Simmer briskly until reduced by about half; the pan should look syrupy rather than watery. Add the stock and continue simmering until the sauce has reduced enough to coat the back of a spoon, about 8-10 minutes.

   200 ml red wine4 g juniper berries, lightly crushed250 ml beef or venison stock
7. 7

   Pass the cooked potatoes through a ricer or mash very smoothly while still hot. Mix in the arrowroot, egg yolk, and salt just until a dough forms. With wet hands, shape 4 medium dumplings. Keep the mixture gentle; overworking makes them dense.

   500 g starchy potatoes, peeled and cut into chunks35 g arrowroot starch20 g egg yolk4 g fine sea salt
8. 8

   Bring a wide pot of gently simmering water to a bare simmer, not a rolling boil. Slip in the dumplings and cook for 8-10 minutes until they float and feel set. If the water boils hard, they may break apart.

9. 9

   Remove the venison from the oven and rest it for 5 minutes on a warm plate. Strain the sauce if you want a refined restaurant-style finish, or leave it rustic. Whisk in the cold butter off the heat for gloss and body, then taste and adjust seasoning if needed.

   20 g cold butter
10. 10

    Check the red cabbage; it should be tender, lightly tangy, and no longer watery. Slice the venison thickly across the grain. Plate the dumplings and red cabbage, arrange the venison on top or alongside, spoon over the juniper sauce, and finish with parsley.

    5 g flat-leaf parsley, chopped

Origin & History

Rehbraten, or roast venison, is a classic dish from the German-speaking hunting tradition, especially associated with autumn and winter tables. Juniper, red wine, and braised red cabbage are hallmark flavors in Central European game cookery, balancing the richness and earthy character of venison. Dumplings are a customary partner in many regional versions, helping catch the sauce.