I made gravlax! I wanted to do that for a long time. On Friday night I thought this was going to be some kind of experiment but the gravlax turned out to be super good! It is actually not that difficult. And it is so fresh and tasty. A perfect Sunday delight.
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