Saddle of Venison in Mulled Wine with Speculoos Dumplings and Caramelized Parsley Root on Marinated Red Cabbage
Rated 5.0 stars by 1 users
Cuisine
German cuisine
portions
2
preparation time
50-60 Minutes
cooking/baking time
60-75 Minutes
Dive into festive game cuisine with this special recipe: Tender saddle of venison in aromatic mulled wine, accompanied by fluffy speculoos dumplings, caramelized parsley root, and marinated red cabbage. Perfect for a Christmas menu outdoors or an unforgettable winter evening by the fire. With every bite, you’ll taste the harmony of winter spices and high-quality ingredients – a true highlight for food lovers!
Ingredients
- 400 g saddle of venison
- 400 ml red wine
- 3 orange slices
- 3 cardamom pods
- 1 cinnamon stick
- 2 star anise
- 10 g ginger
- 250 ml milk
- 60 g butter
- 70 g semolina
- 1 egg
- 2 tsp speculoos spice
- 2 pinches of salt
- lemon zest
- 5 parsley roots
- 1 tbsp honey
- 1 young leek
- 1 pinch of salt
- some water
- 500 g red cabbage
- 1 apple
- 50 ml balsamic vinegar
- 50 ml walnut oil
- 25 g honey
- 1 shallot
- 1 pinch of cinnamon powder
- 50 g cranberry jam
- 2 tbsp aged balsamic vinegar
- 2 tbsp roasted walnuts
- 1 pinch of salt
Saddle of Venison
Speculoos Dumplings
Caramelized Parsley Root
Raw Marinated Red Cabbage
preparation
Making a fire is the first step if you want to prepare your Christmas menu outdoors over a campfire like Andi. All you need is a fire bowl, a tripod, and cast iron cookware.
To allow the marinated red cabbage to infuse, prepare it first. Finely slice the red cabbage, grate the apple, and finely chop the shallot. Add the remaining ingredients and mix everything well.
The saddle of venison in mulled wine is prepared by Andi on the Petromax HK500. With the cooking attachment, the legendary high-pressure lamp becomes a flexible cooking station. Add the red wine, orange slices, and spices to a pot, place it on the lamp’s support frame, and bring to a brief boil. Add the venison to the approx. 80 °C hot liquid and let it gently cook to the desired doneness (core temperature 53 °C).
For the speculoos dumplings, bring milk and butter to a boil. Gradually add the semolina while stirring and reduce the heat. Let the semolina mixture cool slightly in a bowl, then stir in the lemon zest and egg. Bring water to a boil in a wide pot. For the outdoor experience, Andi uses a Dutch oven hanging from a tripod over the fire bowl. Once the water boils, add salt and reduce the heat by raising the pot slightly. Shape the semolina mixture into dumplings, place them in the pot, and let them simmer for about 10–15 minutes depending on their size.
The caramelized parsley roots are prepared directly in the embers using a roasting pan. Alternatively, you can use a small Dutch oven or another closed cast iron dish. Peel the parsley roots and cut them into approx. 3 mm thick slices. Slice the young leek into fine rings, separating the green and white parts. Add the white leek rings, parsley root slices, honey, salt, and some water to the pan and place it in the embers. For top heat, place small coals on the lid and cook for about 10 minutes, checking doneness occasionally. Finally, mix the vegetables with the fresh green leek rings.
To serve, first place the red cabbage salad on the plate. Arrange the parsley roots and dumplings on top, then add the sliced saddle of venison. Garnish with fine leek strips and a drizzle of aged balsamic vinegar to taste.
