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3-Michelin starred chef Sven Elverfeld creates a Venison with cabbage and spatzle recipe

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Three Michelin star chef Sven Elverfeld from Restaurant Aqua, in Wolfsburg Germany, creates a dish of rack of venison from the Altmark region with a glaze of currant bush pointed cabbage, kohlrabi, currants and „spätzle“.

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Watch as Sven talks us through the process from cooking the venison to the preperation of the cabbage, the classic German spätzle and the black currents, watch each process of this amazing dish; please share your comments with us.

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Written by The Chef's Circle

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