Venison loin with pumpkin spaetzle and red cabbage in festive enjoyment
There are dishes that are more than just a meal – they are a true event. A delicately grilled venison loin, carefully paired with homemade pumpkin spaetzle, aromatic red cabbage, and a velvety red wine chocolate sauce, represents such a culinary feast. The creamy chestnut soup with its fine aroma and autumnal flavor serves as the perfect introduction to this menu. Let yourself be enchanted by the diverse composition of flavors!
Appetizer: Chestnut Soup
Ingredients (for 4 people):
400 g chestnuts (pre-cooked or fresh, peeled)
1 onion
1 clove of garlic
500 ml vegetable broth
200 ml cream
100 ml white wine
1 tbsp butter
Salt, pepper, nutmeg
Optional: a dash of truffle oil for garnish
Preparation:
Finely chop the onion and garlic and sauté in butter until translucent.
Add the chestnuts and briefly sauté.
Deglaze with white wine, let it reduce briefly, then add the vegetable broth.
Let the soup simmer for about 15 minutes until the chestnuts are soft.
Add the cream, puree everything finely, and season with salt, pepper, and nutmeg.
Optionally refine with truffle oil before serving.
Main course: Venison Loin with Pumpkin Spaetzle, Red Cabbage, and Red Wine Chocolate Sauce
Marinate and grill the venison loin
Ingredients:
800 g venison loin
4 tbsp high-quality olive oil
4 sprigs of thyme
4 sprigs of rosemary
Salt, pepper
Preparation:
Rub the venison loin with olive oil, place the thyme and rosemary on top, and wrap in cling film. Marinate in the refrigerator for about 4 hours.
Prepare the grill for indirect heat (about 150–160 °C).
Sear the venison loin on both sides over direct heat, then continue cooking over indirect heat until the core temperature reaches about 54–56 °C (medium rare).
Season with salt and pepper before serving and let it rest for a moment.
Pumpkin Spaetzle
Ingredients:
300 g pumpkin puree (e.g., Hokkaido, previously cooked and pureed)
300 g flour
3 eggs
1 tsp salt
1 pinch of nutmeg
1 tbsp butter
Preparation:
Mix the pumpkin puree, flour, eggs, salt, and nutmeg into a thick, doughy mixture.
Press portions through a spaetzle maker into boiling salted water. Remove when the spaetzle rise to the surface and cool them in cold water.
Toss in a pan with butter and keep warm.
Red Cabbage
Ingredients:
small red cabbage
tart apple (e.g., Boskop)
1 onion
2 tbsp goose fat (or butter)
200 ml red wine
2 tbsp apple cider vinegar
2 tbsp sugar
1 cinnamon stick
2 cloves
Salt, pepper
Preparation:
Finely slice the red cabbage, dice the apple, and chop the onion.
Heat the goose fat, sauté the onion, add sugar, and allow to slightly caramelize.
Add the red cabbage and apple, deglaze with red wine and apple cider vinegar.
Add the spices and simmer over low heat for about 1 hour, stirring occasionally. Season with salt and pepper.
Red Wine Chocolate Sauce
Ingredients:
200 ml red wine
100 ml game stock
1 shallot
1 tbsp butter
50 g dark chocolate (at least 70%)
Salt, pepper
Preparation:
Finely chop the shallot and sauté in butter.
Deglaze with red wine, add game stock, and reduce by half.
Add the chocolate in small pieces and let it melt while stirring. Season with salt and pepper.
A feast for all senses
This menu combines noble ingredients, strong flavors, and fine textures. The venison loin impresses with its tender aroma, complemented by the autumnal notes of the pumpkin spaetzle and the luxurious depth of the red wine chocolate sauce. The red cabbage adds sweet-sour accents. Beginning with the creamy chestnut soup, you create the perfect start for this unforgettable feast.
Let this preparation inspire you – and enjoy the joy of creating such a special menu yourself!
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