Rehbraten

Ingredients

Instructions

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.

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.

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.

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.

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.

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.

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.

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.

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.

Nutrition per serving

Notes

• •For a stricter paleo version, replace the potato dumplings with sautéed celeriac rounds or cauliflower mash; potatoes and arrowroot are sometimes debated depending on paleo style.
• •Venison is very lean, so avoid overcooking; medium-rare gives the best texture and keeps the roast succulent.
• •If your stock is already salty, reduce the added salt in the sauce and adjust only at the end.
• •A spoonful of unsweetened blackcurrant or lingonberry can be added to the cabbage for a more traditional game accompaniment, though it will slightly change the nutrition.

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