Edelhirschfilet mit Schwarzbier-Wacholder-Jus, Trüffel-Kartoffelklößen und Gewürz-Apfelrotkohl mit Maronen

Begin by preparing the Spiced Apple Red Cabbage: In a large, heavy-bottomed pot or Dutch oven, melt 15g of unsalted butter over medium heat. Add the sliced red onion and sauté until softened, about 5-7 minutes.

Add the shredded red cabbage, diced apple, and diced pear to the pot. Stir well. Pour in the red wine vinegar and red wine. Add the whole cloves, bay leaf, cinnamon stick, star anise, and granulated sugar. Season with a pinch of salt.

Pour in the vegetable stock, bring to a simmer, then reduce heat to low, cover, and braise for 60-75 minutes, stirring occasionally, until the cabbage is very tender. If it becomes too dry, add a splash more stock or water. Once tender, remove the whole spices and stir in 15g of unsalted butter and the cooked chestnuts. Keep warm.

For the Schwarzbier-Juniper Jus: In a medium saucepan, melt a knob of butter over medium heat. Add the finely diced shallots and sauté until translucent, about 3-4 minutes. Add the minced garlic, crushed juniper berries, bay leaf, and black peppercorns. Sauté for another minute until fragrant.

Deglaze the pan with the Schwarzbier, scraping up any browned bits. Bring to a simmer and reduce by half. Add the red wine and reduce by half again. Pour in the beef stock and bring to a gentle simmer. Reduce the jus by about two-thirds, until it coats the back of a spoon, approximately 20-30 minutes.

Strain the jus through a fine-mesh sieve into a clean saucepan, pressing on the solids to extract all liquid. Discard the solids. Return the strained jus to low heat. Whisk in the lingonberry jam and chopped dark chocolate until melted and smooth. Gradually whisk in the cold, diced butter, one piece at a time, until the jus is glossy and emulsified. Do not boil after adding butter. Season with salt and pepper to taste. Keep warm.

Prepare the Truffle Potato Dumplings: Boil the peeled waxy potatoes in salted water until very tender, about 20-25 minutes. Drain thoroughly and immediately press them through a potato ricer or mash very finely until no lumps remain. Spread the mashed potatoes on a baking sheet to cool slightly and allow some steam to escape for about 10 minutes.

Transfer the cooled mashed potatoes to a large bowl. Add the potato starch, egg yolk, freshly grated nutmeg, and a generous pinch of salt. Mix gently until just combined into a smooth dough. Avoid overworking the dough. Drizzle in the white truffle oil and mix briefly.

Bring a large pot of salted water to a gentle simmer (not a rolling boil). With floured hands, form the potato dough into small, golf-ball-sized dumplings. Carefully drop the dumplings into the simmering water. Cook for about 8-10 minutes, or until they float to the surface and are cooked through. Remove with a slotted spoon and drain well.

Prepare the Venison Loin: Pat the venison loin dry with paper towels. Season generously with sea salt, freshly ground black pepper, and a few crushed juniper berries. Heat the olive oil in a heavy-bottomed, oven-safe skillet (preferably cast iron) over high heat until shimmering.

Carefully place the venison loin in the hot skillet. Sear for 3-4 minutes per side until a deep golden-brown crust forms. Add the fresh thyme sprigs to the pan during the last minute of searing. For medium-rare, transfer the skillet to a preheated oven at 180°C (350°F) for 5-7 minutes, or until an internal temperature of 55°C (130°F) is reached.

Remove the venison from the oven and transfer it to a cutting board. Tent loosely with foil and let it rest for at least 10 minutes before slicing. This allows the juices to redistribute, ensuring a tender and moist result.

To serve: Slice the rested venison loin into thick medallions. Arrange a bed of Spiced Apple Red Cabbage with Chestnuts on each plate. Place a few Truffle Potato Dumplings alongside. Fan out the venison medallions over the cabbage. Drizzle generously with the Schwarzbier-Juniper Jus. Garnish with a fresh sprig of thyme or a shaving of fresh black truffle, if using. Serve immediately.