Roasted Venison with Cherry Sauce and Chestnut Dumplings
The roe leg of venison is a particularly protein-rich meat with a low fat content at the same time. This is advantageous for muscle building and maintenance as well as for collagen formation. The iron from the meat is important for blood formation and proper oxygen transport.
If the chestnut dumplings are not to everyone's taste, they can also be replaced by boiled potatoes or roasted polenta.
- 1 kilogram
Leg of venison (trimmed)
freshly ground Pepper
- 1 teaspoon
- 2 tablespoons
- 150 grams
- 200 milliliters
- 250 milliliters
- 250 grams
Preheat the oven to 140°C (approximately 300°F).
Rinse the venison, pat dry, season with salt and pepper and sprinkle with crushed juniper. Sear in hot oil on all sides in a roasting pan. Peel the onion, celery and carrots, coarsely dice and add to the roasting pan. Cook briefly then deglaze with the red wine. Simmer the liquid until reduced slightly then transfer to the oven to cook for about 1 hour. Add the stock and cook until reduced slightly.
For the dumplings: Peel the shallot, finely dice and sauté in hot butter until translucent. Remove the crusts from the bread. Whisk together the milk, eggs and shallot and season with salt and pepper. Pour over the bread, mix well and set aside to infuse for about 20 minutes. Form into small, round dumplings and simmer in salted water for about 15 minutes, until cooked through. Arrange the chestnuts on a small baking sheet and bake until golden brown, about 15 minutes. Let cool and chop.
Remove the meat from the roasting pan and let rest, wrapped in foil. Strain the sauce and mix in the cherry juice. Boil down until desired thickness. Rinse the cherries and pit. Add to the sauce along with the split vanilla bean pod and let infuse for about 5 minutes. Season with salt, lemon juice, allspice and pepper.
Remove the dumplings from the water and roll in the chopped chestnuts.
Cut the meat into slices and serve with the dumplings and sauce.