Have you visited Klosterhaus yet? Open since October 2020, the glamourous restaurant in Quakers Friars showcases Mittel-European cuisine alongside German classics.

Recreate one of their dishes at home with this recipe for venison Baden-Baden. Named after the region of Germany it originates from, it's made up of spätzle (a sort of German pasta dish), red cabbage, Brussels sprouts, pear and lingonberry.

And if you like the sound of this, check out their meal kits for more Klosterhaus style cooking at home.  

Venison 'baden baden' made by Klosterhaus Bristol

Image - Klosterhaus

Serves 4 people

  • 4 x 160g Venison loin trimmed
  • 500g Spätzle
  • 500g Red cabbage
  • 200g Brussels sprouts, outside leaves peeled off and blanched in salty water for 4-5 minutes
  • 2 Poached pear
  • 125ml Lingonberry compote/redcurrant
  • 200ml Red wine jus
  • Parsley, finely shopped for garnish

We've broken out the instructions for each component of the dish below.

Venison

Take the venison out of the fridge about 20 minutes before cooking. Place a pan onto you stove and put on a medium heat. Lightly season the venison with salt and pepper and place onto the pan with a small amount of oil. Add the venison and a few crushed garlic cloves, thyme and rosemary.

Sear all sides of the venison and place into the oven for four minutes for medium rare, or 12-15 minutes for well done. The core temperature for medium rare should be around 95-105 degrees C and for well done 150 degrees C. Leave the meat to rest for around five minutes after taking from the oven.

When you are ready to plate, place the venison back into a pan for 1 minute, heating all sides, then halve. Finish with a small amount of maldon sea salt and plate. 

Red cabbage

  • 2kg Red cabbage
  • 2 Green apples grated
  • 30gr Sugar
  • 15gr Salt
  • 1tbsp Cloves
  • 4 Bay Leaf
  • 25gr Cinnamon sticks
  • 400ml Red wine vinegar
  • 400ml Red wine
  • 100ml Port wine
  • 400ml Apple juice
  • 400ml Orange juice
  • 200ml Cranberry juice

Add all above ingredients together and leave to marinade for 24-48hrs. 

Once marinaded you will need to get:

  • 500g Red onions finely sliced
  • 200g Butter
  • 200ml beef stock
  • 100g Redcurrant/lingonberry compote
    Salt and pepper to taste

Melt butter in a large pan and cook the onions on a low heat for around 10 minutes without getting any colour.

Add the marinated cabbage and stock. Braise for about 2 hours in a pan with a lid or in the oven with an oven proof dish at around 160c. Once braised add the lingonberry/redcurrant compote and stir until fully dissolved. Season to taste.

If you still have a lot of liquid in the pan after braising, then drain this off and reduce until thick and glossy and add back to the cooked red cabbage.

Spätzle

  • 250g Plain flour
  • 5 Free range eggs
  • 1/2 Teaspoon ground nutmeg
  • 1 Pinch freshly ground white pepper
  • 1/2 Teaspoon salt
  • 4 Litres hot water
  • 50g Butter
  • ¼ Bunch finely chopped parsley

Mix all the dry ingredients, then beat the eggs well and add to the dry mix until smooth.

Bring a large pot of salted water to the boil and slowly stir pressing the dough through a spaetzle maker or a large holed sieve/metal grater.

Drop a few at a time into the slow boiling water and cook for 2 to 3 minutes. Using a slotted spoon take out the spätzle once cooked and let drain in a perforated gasto/colander.

Do not cool down in ice, but leave to naturally cool on the side, making sure you gently mix every 10 minutes or so to stop them sticking together.

Once the spätzle is cool, cook in foaming butter. You will notice that the spätzle slight puffs up which is what you want. Keep mixing the spätzle on a medium heat until you start to get a light golden brown colour. Finish with seasoning and chopped parsley.

Pear

  • 2 Pears peeled, cut in half and use a payzanne to core out the middle, making sure that you have a tidy hole. You will need to take a small amount from the bottom of the pears, so it stands up on the plate.
  • 40g Sugar
  • 40ml White wine 
  • 135ml White wine vinegar
  • 1/2 Cinnamon sticks
  • ¼ Vanilla pod opened and seeds in
  • 1 Star anis
  • 2 Cloves
  • 1 Bay leaves

Make a light caramel with the sugar, add in the white wine and 250ml of water. Add in all the spices and herbs and bring to the boil. Once boiling, reduce to a slow simmer and place the pears in. Cover with a cartouche and cook for around 12-15 minutes (until soft but not falling apart).

Once cooked cool down in the liquor until needed. Use the liquor to the heat the pear back up.

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Klosterhaus
Restaurant
Klosterhaus

Located in an iconic grade 1 listed building composed of a glamorous restaurant, bar, event spaces and outdoor terraces.