Venison Roast with Potato Dumplings and Chestnuts
- For the venison roast
- 1 bunch Soup vegetables
- 2 onions
- ½ liter red Wine
- 1 bay leaf
- 6 Juniper berries
- 1 teaspoon black peppers
- 2 kilograms Saddle of venison (peppercorn crusted, from the butcher)
- 4 tablespoons vegetable oil
- ¼ liter Whipped cream
- 1 slice cubed Black bread
- 2 tablespoons Red currant jelly
- For the chestnuts and potato dumplings
- 600 grams Chestnuts (cooked, vacuum packed)
- 60 grams butter (for toasting chestnuts)
- 1 tablespoon powdered sugar
- Potato dumplings (with croutons)
- 1 ½ kilograms starchy potatoes
- 150 grams Pastry flour
- 3 eggs
- 1 ½ cubed White rolls
- 1 tablespoon butter (for toasting the bread cubes)
For the venison roast: Combine the red wine, bay leaf, juniper berries and pepper in a large pot. Simmer for 10 minutes. Remove from heat and allow to cool. Add the venison roast and refrigerate for 2 days.
Place the venison roast in a roasting pan. Heat the vegetable oil in a skillet until hot. Pour over the roast. Peel and chop the onions. Add the soup vegetables, onions and marinade to the roasting pan. Roast in a 175°C (approximately 350°F) conventional oven, while basting with the sauce, until cooked, about 1 hour and 40 minutes.
Remove from the oven. Strain the vegetables and sauce from the roasting pan through a fine sieve into a sauce pot. Press on the vegetables to extract all the juices. Add the cream, bread and currant jelly to the sauce pot, and cook until hot. Season with salt and pepper to taste. Strain through a fine sieve into pot and keep warm.
For the potato dumplings: Scrub the potatoes thoroughly and cook in a pot of boiling salted water until knife-tender, about 25 minutes. Drain and return to the hot pot to steam. Peel and press through a potato ricer into a bowl. Add 2/3 of the flour and the eggs, and season with salt and nutmeg to taste. Knead until smooth. If the mixture is too wet, add the remaining flour so that the mixture is easy to mold.
Heat the butter in a skillet. Add the cubed white roll and toast until golden.
Using floured hands, shape the potato mixture into balls. Flatten slightly, place some bread cubes on top and wrap the potato mixture around the bread.
Bring a pot of salted water to a boil. Reduce to low heat. Add the dumplings and cook until the dumplings float to the surface, about 20 minutes.
For the chestnuts: Heat the butter in a skillet. Add the chestnuts and toss until coated. Stir in the powdered sugar and toss until the chestnuts are thoroughly glaze.
For serving: Serve the venison roast with the sauce, potato dumplings and glazed chestnuts.