Venison with Herb Dumplings and Cinnamon Carrots

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Venison with Herb Dumplings and Cinnamon Carrots
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Difficulty:
easy
Difficulty
Preparation:
1 hr 15 min.
Preparation

Ingredients

for
4
For the venison
4 tablespoons
softened Butter
2 tablespoons
200 grams
2
1 stalk
1
1
250 milliliters
full-bodied dry Red wine
800 grams
Venison fillet (trimmed)
freshly ground Pepper
125 milliliters
400 grams
For the dumplings
1
1
1 bunch
mixed Fresh herbs (such as basil, parsley, rosemary, lemon balm)
2 tablespoons
225 grams
2 tablespoons
3
freshly ground Pepper
Butter (for baking dish)
Butter flake (for sprinkling)
For the carrots
1 bunch
small Carrots
freshly ground Pepper
1 pinch
1 generous pinch

Preparation steps

1.

For the gravy, knead 2 tablespoons butter with flour, cover and refrigerate.

2.

Peel and chop shallots and sauté in 2 tablespoons butter. Add red wine, stock, crushed juniper berries, bay leaf, cinnamon stick and cloves to shallots and simmer, uncovered, about 30 minutes.

3.

For the dumplings, peel onions and garlic and chop finely. Rinse herbs, chop and puree with a few spoonfuls vegetable stock. Sauté onions and garlic in olive oil, pour in remaining vegetable stock and bring to a boil. Stir in polenta and return to a boil, stirring constantly, then let stand a few minutes. Stir herb puree, lemon juice and eggs into polenta and season with salt and pepper.

4.

Grease a baking dish with butter. Form polenta into dumplings in portions of about 2 tablespoons. Set dumplings in baking dish, sprinkle with butter flakes and bake about 15 minutes in oven preheated to 175°C (approximately 350°F).

5.

For the carrots, peel and trim carrots, leaving portions of stems attached. Sauté carrots in olive oil, stir in cinnamon and sugar and season with salt and pepper. Add 2-3 tablespoons of water to carrots and simmer until al dente.

6.

For the venison, season venison fillet with salt and pepper, sauté in peanut oil in an ovenproof pan and bake 6-7 minutes in oven preheated to 180°C (approximatley 350°F). Wrap venison fillet in aluminum foil and let rest.

7.

For the gravy, deglaze venison pan with game stock, bring to a boil while stirring and reduce by half. Strain red wine sauce into pan and return to boil. Whisk in as much refrigerated butter and flour mixture as needed to thicken gravy as desired and season with salt and pepper.

8.

Slice venison fillet diagonally, place on warmed plates and top with gravy. Serve venison with carrots and polenta dumplings.