Venison with Chestnut Crust and Dumplings

0
Average: 0 (0 votes)
(0 votes)
Venison with Chestnut Crust and Dumplings
share Share
print
bookmark_border Copy URL
Difficulty:
moderate
Difficulty
Preparation:
2 h.
Preparation

Ingredients

for
6
For the venison
25 grams
250 grams
cooked Chestnuts (Vacuum packed)
60 grams
1
1
small Pear
Pepper (peppermill)
1 generous pinch
1 generous pinch
2 kilograms
Rack of venison (the bone)
2 tablespoons
1 tablespoon
400 milliliters
100 grams
250 milliliters
1 tablespoon
For the potato dumplings
1 ¼ kilograms
150 grams
2
2 tablespoons

Preparation steps

1.

For the venison: Boil 1 cup of water with sugar. Add the chestnuts and boil for 2 minutes. Simmer, remove from heat and let cool. Beat butter until fluffy and stir in egg. Remove half the cooled chestnuts from the liquid and beat into a puree with egg-butter mixture. Peel pear and cut into quarters. Remove the core, chop finely and fold into chestnut butter. Season to taste with salt, pepper, cinnamon and clove powder.

2.

Rinse the venison under water in a colander. Season with salt and pepper. Sauté quickly in hot butter until brown. Remove, dust the belly side with breadcrumbs and sprinkle with chestnut butter.

3.

Place the bone side down in roasting pan and bake in a preheated oven at 225°C (approximately 425°F) for about 12 minutes. Fry. Bring stew to boil and cover. Leave in oven at 180°C (approximately 350°F) for about 40 minutes. Fry.

4.

Place venison on a refractory plate and brown for a further 10 minutes. Deglaze meat stew on the stove with game stock. Add the remaining chestnuts, 3 tablespoons of stew, cream and red wine. Leave simmer for 5 minutes. Put cornstarch in a little cold water, stir into the sauce and boil until sauce thickens.

5.

To serve, loosen the meat from the bones, cut into slices and pour the sauce. Add potato dumplings.

6.

For the potato dumplings: Peel the potatoes, wash and cook for about 25 minutes in salted water. Mash the hot potatoes. Mix in the flour, eggs and salt to form a dough. Bring salted water to a boil. Add cornstarch to cold water and mix into hot water. With wet hands, shape the potato dumplings and place in hot water for about 20 minutes until cooked.