Venison and Dumplings with Cherry Sauce
- 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
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.