Clear Vegetable Broth

For the broth: Peel the onion and dice. Heat 2 tablespoons oil and saute the onion until golden brown. Add bay leaf and thyme. Add the tomato paste. Deglaze the pan with the red wine. Add the stock and simmer for 15 minutes. Season with salt, pepper and Madeira.

For the dumplings: Meanwhile, remove the crust from the rolls, dice and mix with milk. Peel and dice the shallot and garlic. Heat the butter and saute the shallot and garlic until soft. Press the excess milk from the breadcrumbs. express. Dice the venison liver. Using the fine disk on a meat grinder, run the liver, breadcrumbs and shallot mixture through the grinder twice. Stir in the egg. Season with salt, pepper and lemon zest. Let rest 30 minutes.

Rinse the celery and carrot. Peel the carrot and cut both celery and carrot into matchsticks. Peel the potatoes, rinse and cut into thin slices. Cook the vgetables in salted water for 3-5 minutes. Drain and keep warm.

Rub the venison fillet with salt and pepper. Heat the remaining oil and brown the venison on all sides for about 12-15 minutes. Let rest covered for 10 minutes. With two wet tablespoons form dumplings from the liver mixture and boil in salted water for about 8 minutes. Remove the cooked dumplings from the water with a skimmer and drain.