Blanch white cabbage. Squeeze out sauerkraut. Mix cabbage and cabbage together. Crumble the mushrooms and soak them in a little warm water. Cut bacon and smoked bacon into cubes, mushrooms into slices. Remove the skin from the onion and cut it into pieces. Cut leftover venison into strips.
Fry smoked bacon, onion and mushrooms in bacon fat. Add the mushrooms with the soaking water and steam until the liquid has evaporated.
Add the mushroom mixture to the cabbage mixture. Add leftover roast, tomatoes, bacon, juniper berries and bay leaf. Put the mixture into a gratin dish, add red wine and cook in the oven heated to 180 °C for 60 minutes.
After half an hour, grate the raw potato over the quantity and fold in carefully. Season to taste with salt and freshly ground pepper.
Our tip: Use bacon with a fine, smoky note!
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