There are some dishes that are more than just a meal—they're a true event. A tenderly grilled venison saddle, carefully paired with homemade pumpkin spaetzle, aromatic red cabbage, and a velvety red wine and chocolate sauce, is such a culinary feast. The creamy chestnut soup, with its delicate aroma and autumnal flavor, is the perfect introduction to this meal. Let yourself be enchanted by the diverse composition of flavors!
Starter: Chestnut soup
Ingredients (for 4 people):
400 g chestnuts (pre-cooked or fresh, peeled)1 onion1 garlic clove500 ml vegetable stock200 ml cream100 ml white wine1 tbsp buttersalt, pepper, nutmegOptional: a dash of truffle oil for garnishingPreparation:
Finely chop the onion and garlic and sauté in butter until translucent.Add chestnuts and sauté briefly.Deglaze with white wine, let it simmer briefly, then add the vegetable stock.Simmer the soup for about 15 minutes until the chestnuts are soft.Add cream, puree everything finely and season with salt, pepper and nutmeg.Optionally, garnish with truffle oil before serving.Main course: Venison saddle with pumpkin spaetzle, red cabbage and red wine chocolate sauce
Marinate and grill venison loin
Ingredients:
800 g venison loin4 tablespoons high-quality olive oil4 sprigs of thyme4 sprigs of rosemarysalt, pepperPreparation:
Rub the venison loin with olive oil, arrange the thyme and rosemary on top, and wrap in cling film. Let marinate in the refrigerator for about 4 hours.Prepare the grill for indirect heat (approx. 150–160 °C).Grill the venison loin on both sides, then continue cooking over indirect heat until an internal temperature of approximately 54–56 °C (medium rare) is reached.Before serving, season with salt and pepper and let it rest briefly.Pumpkin spaetzle
Ingredients:
300 g pumpkin puree (e.g. Hokkaido, previously cooked and pureed)300 g flour3 eggs1 tsp salt1 pinch of nutmeg1 tbsp butterPreparation:
Mix pumpkin puree, flour, eggs, salt and nutmeg into a thick dough.Press the spaetzle in batches through a spaetzle press in boiling salted water. When the spaetzle rise to the surface, remove them and refresh them in cold water.Toss in a pan with butter and keep warm.red cabbage
Ingredients:
small red cabbagesour apple (e.g. Boskop)1 onion2 tbsp goose fat (or butter)200 ml red wine2 tbsp apple cider vinegar2 tablespoons sugar1 cinnamon stick2 clovessalt, pepperPreparation:
Finely chop the red cabbage, dice the apple and chop the onion.Heat the goose fat, sauté the onion, add sugar and let it caramelize slightly.Add red cabbage and apple, deglaze with red wine and apple cider vinegar.Add 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 wine100 ml game stock1 shallot1 tbsp butter50 g dark chocolate (at least 70%)salt, pepperPreparation:
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 stir to melt. Season with salt and pepper.A feast for all the senses
This menu combines fine ingredients, bold flavors, and delicate textures. The venison saddle impresses with its delicate 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 and sour accents. Starting with the creamy chestnut soup, you'll create the perfect prelude to this unforgettable feast.
Let this recipe inspire you – and enjoy the joy of creating such a special menu yourself!
