A delicious recipe for venison with red cabbage and juniper yogurt

Raisin with red cabbage and juniper yogurt (for 4 people)


  • 1 deer saddle with bones
  • a sprig of rosemary and thyme each
  • 1 clove of garlic
  • 1 tablespoon of butter
  • a little oil
  • Salt pepper
  • Cranberry Jam (from a jar)

Remove the fillets from the back and clean them (picking up the bones). Heat a little oil in a pan and fry the fillets until browned on all sides. Add the butter, herbs and garlic and cook at a temperature of 55 to 59 degrees. Season with salt and pepper.

deer jus

  • from tripping over severed bones and parts
  • 1 carrot
  • 1 onion
  • 1 small celery
  • 200 ml red wine
  • 200 ml game stock
  • 200 ml of water
  • 1 tablespoon of tomato paste
  • 2 juniper berries
  • 2 bay leaves
  • 2 pieces of corn
  • 1 tablespoon of honey
  • Salt pepper
  • a little oil

Stew bones and chopped vegetables in a pan with a little oil on all sides. Add tomato paste and roast. Deglaze with wine, water and stock, add spices and simmer for two hours. Pour the beer through a sieve/cloth, put it in a saucepan and reduce until it thickens. Season with honey, salt and pepper to taste.

red cabbage salad

  • 250 g red cabbage
  • 1 tablespoon canola oil
  • 1 tablespoon of vinegar
  • a little honey
  • salt and pepper

Slice the red cabbage lengthwise into thin strips. Mix well the oil and vinegar and season with honey, salt and pepper.

Caramelized red cabbage

  • 1/2 red cabbage
  • 100 ml red wine
  • 1 tablespoon of honey
  • 1 tablespoon of butter
  • 1 tablespoon venison
  • Salt pepper

Cut the red cabbage into rough pieces. In a pan, caramelize the honey and butter until golden, add the red cabbage, deglaze with wine and cook for about 5 minutes. Fold in the venison jus and season with salt and pepper.

Juniper yogurt

  • 250 grams of yogurt
  • 1 tablespoon juniper, ground
  • salt, pepper and a little pepper

Drain the yogurt on a cloth. Stir in the juniper and spices.

Robin’s advice to serve
Divide red cabbage salad and roasted red cabbage into small pieces on plates. Cut the deer saddle into medallions and place in the center of the plates. Place yogurt balls on plates and pour jus.

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