Venison and Dumplings with Cherry Sauce

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Venison and Dumplings with Cherry Sauce
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45 min.
ready in 4 h. 45 min.
Ready in


For the venison
1 Leg of venison (ready to cook boneless, about 1.5 kg)
freshly ground peppers
20 grams clarified butter
200 milliliters Game stock
For the dumplings
6 stale White rolls
350 milliliters lukewarm milk
2 eggs
1 shallot
20 grams butter
2 tablespoons finely chopped parsley
For the sauce
1 jar Sour cherry
1 teaspoon Orange peel
1 tablespoon Szechuan pepper
150 milliliters dry Red wine
40 grams cold butter
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Preparation steps


Preheat the oven to 100°C (approximately 210°F). Rinse the meat, pat dry, tie with kitchen string, rub with salt and pepper and sear on all sides in melted butter in a hot roasting pan. Pour in the broth and cook in preheated oven 3 1/2 - 4 hours.


With 1 hour until the end of cooking, cut the rolls into small cubes and fry half of the bread in a dry frying pan. Mix with remaining bread cubes, place in a bowl and pour in the milk and the beaten eggs. Peel the shallots, chop finely and sweat in a pan with melted butter until translucent. Mix in the parsley, remove from heat, allow to cool and add to the rolls. Knead to a dough and season with salt, pepper and nutmeg. In a large pot bring plenty of water with salt to a boil. Shape the dough into a long roll, center on a damp kitchen towel, roll and close the ends firmly with kitchen twine. Place in the water and let simmer over low heat about 30 minutes.


Drain the cherries and put with the orange zest, the crushed Sichuan pepper and the wine in a saucepan, bring to a boil and simmer for about 5 minutes over medium heat. Take the deer out of the gravy, wrap in aluminum foil and let it rest. Add the cherries to the gravy and let simmer gently for about 8 minutes. Reheat with the cold butter and season with salt and pepper. Unwrap the dumplings from the kitchen towel, cut into slices and serve with sliced ​​venison.


Serve the cherry sauce separately.