Main dish: Roast venison with spaetzle and red cabbage

Cut out the bone from the leg of the venison. Rub the meat with salt and pepper and sauté in a roasting pan with oil. Add shallots and quartered plums and deglaze with red wine. Furthermore, add some stock. Cook the roast for about 1 1/2 hours. Then remove the roast from the pan and keep warm. Add some of the cowberries to the gravy and season with salt and pepper. Then thicken the gravy with cornflour.

Fry the trimmed bones in a separate pan, add shallots and quartered plums and deglaze with red wine. Season with salt and pepper. Boil the red wine down.

Cut the red cabbage into thin strips. In a large pot, fry 2 small sliced onions in a small quantity of butter. Then add the red cabbage and deglaze with red wine. Season with cloves, bay leaves, nutmeg, salt and pepper and vinegar. Peel 2 apples, remove the core, cut into small pieces and add to the red cabbage. Cook the red cabbage for about 1 h, stirring occasionally.

Make a spaetzle dough from the flour, eggs and water. Using a spaetzle grater, pour the spaetzle directly into boiling water and wait until the spaetzle swim at the top. Remove the spaetzle with a skimmer and keep warm. Before serving, add some butter to the spaetzle.

Serve the spaetzle, red cabbage and sliced roast venison on the plate. Place the quartered prunes with the reduced red wine on the meat. Serve a glass of cowberries separately on the table.

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