A delicious recipe for venison with red cabbage and juniper yogurt

• 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.

• 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.

• 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.

• 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.

• 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.