For 4 persons

VENISON SHOULDER
1000 g shoulder of venison (silverskin removed)
Salt, pepper
2 tbsp oil
100 g onions
40 g carrots
40 g celery root
20 g tomato paste
150 ml Lagrein (strong red wine)
600 ml game stock
1 spice bag with thyme, rosemary, garlic, bay leaf, porcini mushrooms, crushed juniper berries and peppercorns
cornflour as required

CHESTNUT SPATZLE
100 ml water or milk
2 eggs
10 ml oil
salt, nutmeg grated
200 g chestnut flour
80 g wheat flour
30 g melted butter for tossing

BLUE CABBAGE
400 g blue cabbage, cut into strips
100 ml Lagrein (typical South Tyrolean strong red wine)
100 g apples, chopped
50 ml orange juice
2 tbsp cranberry jam
Salt, pepper
50 g onion, finely chopped
2 tbsp butter or oil
50 ml water or vegetable stock
1 spice bag with caraway, bay leaf and cloves

SHOULDER OF VENISON
Tie the shoulder of venison if necessary, oil lightly, season and sear on all sides in hot oil in a braising pan.
Remove the meat. For the braising add the roasted vegetables (onion, carrots, celery) cut into large cubes, roast, add tomato purée, also roast, deglaze with red wine and dissolve the gravy with 1/3 of the game stock.
Add the meat, pour in the rest of the stock, add the spice bag, bring to the boil and braise, covered, in a preheated oven (160°) for about 1.5 hours until tender. Turn the meat occasionally.
Remove the cooked shoulder of venison and keep it covered until hot.
Strain the sauce, reduce to the desired consistency, season to taste and thicken if necessary.

CHESTNUT SPATZLEN
Mix water or milk with eggs, oil, salt and nutmeg.
Stir in flour vigorously with a wooden spoon and beat until a smooth dough forms.
Leave to rest for about 15 minutes.
Press the dough with a spatzl press into boiling salted water, boil for 1 minute. Remove the spatzles and toss in the butter.

BLUE CABBAGE
Marinate the cabbage with red wine, apples, orange juice, cranberries, salt and pepper for at least 2 hours.
Sauté the onion in the hot fat.
Add the red cabbage, fill with water or vegetable stock, add the spice sachets, cover and simmer over a low heat until soft.
Remove the spice sachets, season to taste and thicken if necessary.

Finishing
Cut the braised venison shoulder into slices, place on a hot plate with the chestnut spatzles and the red cabbage.
Pour the braising sauce over the meat.
A cranberry pear and fine toasted bread cubes and strips of bacon go well as a garnish.