Venison Casserole

For 3 portions:

500g venison, diced

3 tablespoons flour, seasoned with salt and pepper

2 shallots, finely diced

1 carrot, finely diced

1 small parsnip, finely diced

2 tablespoons red currant jelly

250 ml red wine

300ml game stock

Cover the venison cubes with flour from all sides. Heat about 40g butter in a pan and cook the meat until brown from all sides. Remove the meat from the pan and add shallots, carrots, and parsnip. Scrape off all the flour stuck to the pan and add wine and stock. Place the meat back into the pan and add the red currant jelly. Let it simmer for 1.5-2 hours with occasional stirring.

Serve with some fresh Spätzle and Red Cabbage with Apple, enjoy 🙂

A Very Mixed Salad

Salads are a great way to use leftovers and empty the fridge before going food shopping. Be creative and show some courage when you start adding ingredients!

This salad contains everything that we had left over from our  Christmas Eve dinner! Red Cabbage, veal roast, gravy and Knödel ;)You can add all sorts of vegetables and ingredients that you can find in the fridge. My parents fridge contained many different yummy things so I will just give you an example of what you can mix together to make a wonderful salad!

Watercress

Artichoke heart

Green Beans

Knödel

Red Cabbage

Gravy 

Veal Roast

Tomatoes

Cucumber

Lambs lettuce

Onions

Sushi Vinegar

Mustard

Olive Oil

 

Cook or steam the vegetables and prepare the dressing from sushi vinegar, olive oil, onions, some mustard and pepper and salt.  Mix everything together and enjoy 🙂 Serve with fresh chili and grated parmesan cheese!