venison

Ingredients / Shopping

venison
For 4 people

  • 240 - 400 g venison without bones
  • a bit of salt
  • some freshly ground pepper

Preparation and tips

Season the venison filet with salt and pepper from all sides and sauté in a hot pan. At 120 ° C, heat top / bottom heat in preheated oven for approx. 15 minutes. After removing, leave to rest for 3 minutes wrapped in aluminum foil. Only then cut the meat and arrange on the braised Glühweinzwiebeln. Serve with the fried taler of sourdough bread dumplings.

mulled wine onions

  • 500 g red onions finely diced
  • 100 g of sugar
  • 2 crushed juniper berries
  • 1 tbsp butter
  • 0.75 l of mulled wine

Caramelise the sugar in a honey-yellow saucepan, then quickly add the onion cubes and butter and sweat until glassy in the caramel butter. Add the mulled wine and simmer for about 1 hour until jam-laden.

Sourdough bread dumplings

  • 300 g sourdough bread from the day before without bark and roughly diced
  • 300 ml of milk
  • 1 egg
  • 1 tbsp butter
  • 3 shallots diced
  • 50 g bacon cubes
  • 2 tablespoons chopped herbs
  • Pinch of nutmeg, caraway, pepper
  • 1 tsp salt
  • Gurnard for searing

Prepare sourdough bread dumpling in the style of a napkin dumpling first. Once the dumpling roll is in the water, do the rest of the work!

Roast the shallots and bacon with the butter until translucent. Add the milk and bring to the boil. Season with the spices very strong. Pour this mixture lukewarm over the bread cubes and stir with a spoon, infuse for 10 minutes. Then add herbs and egg and stir again briefly. On the work surface, lay out a large piece of aluminum foil, on top of it an equally large piece of cling film. Spread the bread in a strip and roll into a thick cigar. Twist the ends against each other until the roll is firm.
In a more than half full of boiling water roast for cooking. Cook with lightly bubbling water for 40 minutes. In between, turn the roll or just from the beginning to give a plate to weigh on the role. After the cooking time, let it rest for 10 to 20 minutes (can be longer). Then unpack, cut into finger thick slices and brown in the pan with a little clarified butter over medium heat from both sides.

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