Recipe of the day: Roast venison with bread dumplings

No need to stress yourself about cooking tonight. It is nearly weekend and all you need right now is a simple but satisfying meal that will get you through the night.

This is why we have this roast venison with bread dumplings recipe for you to try out tonight!

How to make Roast venison with bread dumplings

Ingredients

For the meat

• 1 kg young leg of venison (filleted)
• 3-4 tbsp clarified butter
• 1 onion
• 1 large carrot
• ¼ celery bulb
• 2 garlic cloves
• 100 ml red wine
• 250 ml game stock
• 1 pinch rose paprika powder, salt, pepper
• 2 tablespoons butter
• Bay leaf, juniper berries

For the sauce

• 1 tbsp flour
• 50 ml red wine
• Salt and pepper
• 1 tbsp cranberry (jar)
• 2 tbsp quince jelly
• 50 ml cream (optional)

For the bread dumplings

• 8 bread rolls
• 0.2 l milk
• 100 g onions
• 50 g butter
• 4 eggs
• Salt, white pepper, parsley

Method

1. Dab the meat down until dry and brown in 3-4 tbsp of clarified butter in a roasting pan. Peel 1 onion, 1 carrot and 1/4 celery, dice finely and fry for several minutes. Then season with 1 pinch rose paprika powder, 2 tbsp butter, 2 finely chopped garlic cloves, bay leaf and juniper berries.
2. Add 100 ml red wine and 250 ml game stock. Cover and simmer over a gentle heat for about 60 minutes. In the meantime, prepare the bread dumplings (steps 4 and 5).
3. Remove the meat and keep warm. Reduce the game stock. Season the stock again with 50 ml wine, salt and pepper and refine with 1 tbsp cranberries and 2 tbsp quince jelly. Mix 1 tbsp flour with water and use to thicken the sauce. Refine with 50 ml cream if required.
4. Cut 8 bread rolls into even, thin slices, pour 0.2 l of hot milk over them, cover and leave for approx. 15 minutes.
5. Sauté 100 g diced onion in 50 g butter. Add 4 eggs, salt, pepper and finely chopped parsley and mix to form a loose dough. Form dumplings and cook in salted water for about 20 minutes. Slice the meat and arrange on plates with the dumplings. Serve with sauce and cranberries.

NOW READ: Recipe of the day: Green tea noodles

Roast venison with bread dumplings

Play away from pap and rice tonight and give your family the taste of this recipe of roast venison with bread dumplings.

• Author: Thomas Gstettenbauer
• Prep Time: 30 minutes
• Cook Time: 4 hours
• Total Time: 4 hours 30 minutes
• Yield: 4 1x
• Category: Lunch, Dinner
• Method: Roast
• Cuisine: British

Ingredients

Scale 1x2x3x

For the meat

• 1 kg young leg of venison (filleted)
• 3–4 tbsp clarified butter
• 1 onion
• 1 large carrot
• ¼ celery bulb
• 2 garlic cloves
• 100 ml red wine
• 250 ml game stock
• 1 pinch rose paprika powder, salt, pepper
• 2 tablespoons butter
• Bay leaf, juniper berries

For the sauce

• 1 tbsp flour
• 50 ml red wine
• Salt and pepper
• 1 tbsp cranberry (jar)
• 2 tbsp quince jelly
• 50 ml cream (optional)

For the bread dumplings

• 8 bread rolls
• 0.2 l milk
• 100 g onions
• 50 g butter
• 4 eggs
• Salt, white pepper, parsley

Instructions

1. Dab the meat down until dry and brown in 3-4 tbsp of clarified butter in a roasting pan. Peel 1 onion, 1 carrot and 1/4 celery, dice finely and fry for several minutes. Then season with 1 pinch rose paprika powder, 2 tbsp butter, 2 finely chopped garlic cloves, bay leaf and juniper berries.
2. Add 100 ml red wine and 250 ml game stock. Cover and simmer over a gentle heat for about 60 minutes. In the meantime, prepare the bread dumplings (steps 4 and 5).
3. Remove the meat and keep warm. Reduce the game stock. Season the stock again with 50 ml wine, salt and pepper and refine with 1 tbsp cranberries and 2 tbsp quince jelly. Mix 1 tbsp flour with water and use to thicken the sauce. Refine with 50 ml cream if required.
4. Cut 8 bread rolls into even, thin slices, pour 0.2 l of hot milk over them, cover and leave for approx. 15 minutes.
5. Sauté 100 g diced onion in 50 g butter. Add 4 eggs, salt, pepper and finely chopped parsley and mix to form a loose dough. Form dumplings and cook in salted water for about 20 minutes. Slice the meat and arrange on plates with the dumplings. Serve with sauce and cranberries.