If you love tender game you should start cooking soon because the season ends at the beginning of January. Erwin Werlberger shares his legendary ‘Medallion of venison with red cabbage, glazed chestnuts and traditional noodles’ recipe below.
- 600g deer medallion
- Salt and wild spice
- 50g butter
- Hazelnut oil for searing
- Branch of Thyme
- 350g of red cabbage and cut into fine strips
- 20g sugar
- 2 tablespoons of red wine vinegar
- 150ml red wine
- 150ml red port wine
- 50g goose fat
- 1 onion peeled and finely diced
- 1 tablespoon of honey
- Juice from an orange and a lemon
- 50g cranberries
- 1 apple peeled and finely grated
- For marinating: salt, pepper and lemon juice (marinate overnight)
- 200g of peeled floury potatoes
- 50g handy flour · 20g corn flour
- 1 yolk
- 50g cream cheese
- Salt, pepper, nutmeg
- 200g cooked, peeled chestnuts
- 50g sugar
- 50g butter
- 30ml chocolate liqueur
- 30ml Baileys
- 30ml cream
Season, sauté, reduce temperature, add butter and herbs. Pour over the meat and then cook at 90°C for 14 min at a core temperature of 54°C in the oven.
Caramelise sugar in a saucepan, deglaze with vinegar and alcohol, add onion goose fat and reduce by half. Add honey, orange-lemon juice and cranberries. Add the marinated red cabbage, cook until soft and lastly add grated apples. Season to taste.
Caramelise the sugar, add butter and chestnuts, deglaze with alcohol and pour in the cream. Allow to reduce until the result is a creamy consistency.
Dice the potatoes, boil in salted water, pass, leave to evaporate and press through the potato press. Stir cream cheese and yolk with potatoes, season and finally add corn and flour and knead into a smooth dough.
Cut in half, roll out with a little flour, shape into a roll. Roll the dough into thick fingers, cut off at an angle and turn off on the work surface until the typical shape of traditional noodles are formed. Place on lightly floured baking paper, bring to a boil in salted water and leave to infuse. Then drop in ice water.