Venison Roast with Semolina Dumplings

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Venison Roast with Semolina Dumplings
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Health Score:
6,5 / 10
Difficulty:
moderate
Difficulty
Preparation:
45 min.
Preparation
ready in 1 hr 25 min.
Ready in

Ingredients

for
4
For the semolina dumplings
250 milliliters milk
250 milliliters Vegetable broth
salt
30 grams butter
250 grams Semolina flour
3 eggs
Nutmeg
white peppers
2 slices Toast
For the venison
800 grams Roast saddle of venison (triggered ready to cook)
salt
peppers (from the mill)
3 tablespoons butter
300 milliliters Game stock
100 milliliters dry Red wine
2 sprigs rosemary
4 Juniper berries
1 bay leaf
2 tablespoons Red currant jelly (or -konfitüre)
Fresh herbs (for garnish)
How healthy are the main ingredients?
rosemarysalteggNutmegJuniper berries

Preparation steps

1.

For the semolina dumplings: Boil the milk, vegetable broth, salt and 1 tablespoon of butter. Sprinkle the semolina and let swell, stirring constantly until the mass dissolves in the pot. Allow to cool slightly. Stir eggs thoroughly with the semolina mixture. Season with nutmeg and pepper. Leave to cool.

2.

Preheat oven to 120°C (approximately 250°F).

3.

Rinse the saddle of venison and pat dry. Season with salt and pepper. Fry on all sides in 2 tablespooons of hot butter. Remove and place on a wire grate (or a drip pan) for about 30 minutes until pink.

4.

Cut the semolina dumplings into small cubes and crisp into the remaining hot butter. Allow to cool and fold into the semolina mixture. Shape 8 large dumplings. Place in boiling water and leave for about 10-12 minutes.

5.

Wrap the meat in foil and leave aside. Deglaze the pan drippings in the roasting pan with game stock and red wine. Add rosemary and complement with the juniper berries and bay leaf. Reduce the gravy to about 1/3. Pour through a sieve and season with rosehip purée, salt and pepper.