Venison with Red Cabbage and Noodles




12 ounces venison fillet
1/2 onion
2 cloves garlic
1 T. juniper berries, crushed
1 T. dried rosemary, crushed
1 T. dried thyme
2 T. butter
1/4 c. red wine
1/4 c. gin
1 T. dried cranberries
salt. pepper to taste
1 apple
2 t. sugar
1/4 c. white wine
4 T. butter

Directions:
ONE DAY IN ADVANCE
Free the tenderloins and the fat from the venison fillets. Rub fillet with the pressed garlic cloves, juniper berries, rosemary, and thyme. Sprinkle with a bit of oil and marinate overnight.

DAY OF PREPARATION
Cut the apple into small quarters or sixths. Cut out the core and the skin. Foam 2 T. butter in a small pan, add the sugar and apples. Sprinkle with white wine and cook until the sauce reaches a nice shine and the apples are soft.

Cut the venison fillets into pieces, season with salt and pepper, saute in butter with the aromas. Cook the fillets until done. Take fillets out of the pan, leaving aromas. Add red wine, gin, and 1/4 cup water to pan. Dissolve the roast remains with the liquid and add cranberries. Cook down for a few minutes.

Put the venison filets on a bed of noodles or spaetzle, cover with sauce, place apples around the side. Serve with cooked red cabbage and a green salad.