Venison with Fig Dumplings
- 1 ½ kilograms Rehschlegel or Venison shoulder
- 2 tablespoons vegetable oil
- peppers (from the mill)
- 2 tablespoons Pastry flour
- 2 onions (peeled, coarsely chopped)
- 2 carrots (peeled, sliced)
- ½ Celery (peeled, coarsely chopped)
- 2 garlic (with shell, crushed)
- 12 Apricot (canned)
- 2 bay leaves
- ½ teaspoon Mustard seed
- ½ teaspoon peppercorns
- ½ teaspoon thyme
- 2 cloves
- 5 Juniper berries
- 1 tablespoon Tomato paste
- 75 milliliters Red wine
- 2 liters Game stock
- 1 tablespoon lingonberry
- 1 tablespoon gin
- 100 grams button Mushroom
- 1 tablespoon butter
- 2 tablespoons whipped Whipped cream
Salt and pepper the venison, roll in flour and fry in oil on all sides in a roasting pan. Remove, add onions, carrots, celery and garlic in the roasting pan and cook until brown. Add bay leaves, mustard seeds, peppercorns, cloves, juniper berries and tomato paste, and briefly sauté with half of the red wine. Let the liquid evaporate. Roast vegetables and spices again briefly and pour in the remaining wine. Pour in the game stock and add the meat again. Bake at 140°C (approximately 285°F) to simmer on the lower rack for about 2 hours. Pour the sauce over the meat several times throughout the cooking time.
Remove the finished cooked meat, keep warm in foil.
Purée the sauce, season with salt, pepper, thyme, cranberries and gin.
Rinse and halve the mushrooms. Fry them in butter, add salt, pepper and add them alongwith the apricot wedges into the sauce.
Serve the venison sliced on plates, pour over the sauce and serve with fig dumplings.
Heat the shallots in a pan with butter.
Slice rolls, pour the hot milk over it, mix in egg, parsley, shallot and fig cubes. Add salt, pepper and nutmeg, form round dumplings and place in boiling salted water. After about 20 minutes, let simmer. Serve sprinkled with parsley.