Roast Venison With Red Cabbage And Spaetzle

• 1 tsp juniper berries, lightly crushed
• 4 tbsp fresh rosemary, needles chopped
• 1 None orange, zested
• 1 None lemon, zested
• 2-3 tbsp salt
• 4 tbsp granulated sugar
• 2 tsp ground allspice
• 1 tsp black peppercorns
• 4.75 lb venison haunch
• 4 tbsp canola oil
• 2/3 lb celeriac, chopped
• 2 None carrots, roughly chopped
• 4 None onions, 2 roughly chopped, 2 finely diced
• 2 cloves garlic, minced
• 3 tbsp tomato paste
• 2 cups dry red wine
• 2 cups beef stock
• 1 3/4 cups all-purpose flour
• 3 None eggs
• 3 1/2 tbsp lard or butter
• 1 None large red cabbage, trimmed and thinly sliced
• 1 1/4 cups cranberry juice
• 1 tbsp balsamic vinegar
• 4 tsp cornstarch
• 1 pinch grated nutmeg
• 5 tbsp fresh thyme leaves, chopped

1. Combine juniper berries, rosemary, orange zest, lemon zest, 2 tbsp salt, 4 tbsp sugar, allspice and peppercorns. Rub over meat, cover and chill overnight.
2. Preheat oven to 300u0b0F. Uncover venison and lightly brush surface. Roll up meat and tie using butcher's twine. Heat 2 tbsp oil in a roasting pan, add venison and sear, turning. Remove from pan. Add celeriac, carrots, roughly chopped onions and garlic and saute for 4-5 mins. Add tomato paste then red wine and stock. Return venison to pan, cover with foil and bake for 2 hours.
3. Meanwhile, mix flour, eggs, 1/2 tsp salt and 1/2 cup water until smooth then whisk until bubbles form. Bring a large pot of water to a boil. Press dough through a spaetzle press directly into water and cook for 4-5 mins, until spaetzle floats to the surface. Remove using a slotted spoon and rinse under cold water to stop cooking. Toss with 1 tbsp oil.
4. Heat lard in a saucepan, add diced onions and saute for 2-3 mins. Add cabbage and a pinch of sugar and season. Cover and simmer for 25-30 mins.
5. Remove venison from oven and transfer to a separate dish and cover with foil. Strain pan juices. Combine 2 cups strained juices with cranberry juice and vinegar and simmer over low heat. Mix 3 tsp cornstarch with 2 tbsp water then add to gravy. Simmer for 2-3 mins until it thickens.
6. Mix 1 tsp cornstarch with 1 tbsp water until smooth then add to cabbage and simmer for 5 mins, stirring. Remove cabbage and gravy from the heat.
7. Heat 1 tbsp oil in a frying pan, add spaetzle and saute for 5-6 mins, stirring. Add nutmeg and season. Sprinkle with thyme. Unwrap venison and slice. Serve with spaetzle, cabbage and gravy.

rosemary, orange, lemon, salt, sugar, ground allspice, black peppercorns, canola oil, carrots, onions, garlic, tomato, red wine, beef stock, flour, eggs, lard, red cabbage, cranberry juice, balsamic vinegar, cornstarch, nutmeg, thyme

Taken from recipes-plus.com/api/v2.0/recipes/21623 (may not work)