I am not good at traditional German cooking but I really would like to be. My parents gave me a haunch of venison to take with me yesterday. They bought some quality venison from the “Soester Börde”, a region in North Rhine-Westphalia, not too far away from my hometown.
So I decided sunday is the perfect day for a traditional German roast with red cabbage. To be honest, I never made proper red cabbage myself, not to mention a roast venison. It is actually such a shame that my generation has turned its back on traditional German cooking.
We left the venison in the oven, covered with vegetables for about three hours, resulting in beautifully pink and tender meat. I prepared the red cabbage with the typical seven spices: salt, pepper, nutmeg, cloves, bay leaves, juniper berries and onions. It smelled so good and was very delicious.
Enjoy the rest of your sunday!
What you need for four people:
For the red cabbage:
1kg red cabbage, chopped
1 onion, finely chopped
1 apple, finely chopped
1 tablespoon cloves
3 bay leaves
1 teaspoon nutmeg
2 teaspoons juniper berries
2 tablespoons honey
2 tablespoons jam (e.g. straberry)
Salt and pepper
For the roast vension:
1,5 kg haunch of vension, prepared
200g carrots, peeled and sliced
150g leek, sliced
1 red onion, sliced
A handful of fresh thyme
100ml red wine
Salt and pepper
Preheat the oven to 120°C
Sear the venison in olive oil in a pan on both sides for some minutes, add pepper and salt
Prepare a baking pan or a casserole with carrots, leek, onions and thyme and then put the venison in it, covered with the veggies, add some red wine
Put everything into the oven for about three hours
Heat the onions in a big pot until translucent
Add the cabbage, apple, spices, honey and jam and let everything simmer on low heat for about two hours
Season to taste and serve with pink slices of vension
Today was a culinary trip around the world. A typical german breakfast: bread rolls with liver sausage (yes, it’s nice for breakfast), the French festival in the city in the afternoon and some homemade “American burgers” on time for the women’s football worldcup finale tonight. It looks like we have been hungry today..
Last night I went to the organic supermarket in our neighbourhood not knowing what we would have for dinner. I was quite undecided whether I would prefer meat or fish. I was late and so the choice of fresh fish was already limited so I took a look-around at the meat counter. Usually I always tend to look at the red meat but yesterday these beautiful chicken drumsticks caught my eye.
Instead of preparing a marinade, I wanted to give the chicken some flavour by stuffing some garlic and herbs under the skin. I also bought some bacon in order to give the chicken a more smoky flavour.
This would also be something to put on the barbecue. I think that the more garlic you use, the better it tastes – but this is also because I love garlic. I used different kinds of fresh herbs. See what you have at home/what is available and what goes well with the chicken. I used thyme, oregano and mint. Using mint with thyme and oregano is not a common combination but it gives the chicken a refreshing taste.