John Myers
Cooking: Roast Venison with Green Dumplings
The perfect cooking: roast venison with green dumplings recipe with a picture and simple step-by-step instructions.
- 1 kg Deer
- 800 ml Wild fund
- 2 Bay leaf
- 5 Juniper berry
- 1 Onion
- 1 shot Port wine
- 3 tsp Canned lingonberry
- 3 tbsp Sour cream
- Salt and pepper
- 100 g Ice cold butter
Dumplings:
- 6 medium-sized Potatoes
- 3 tbsp Potato starch
- Salt
- 2 Discs Toast
- Butter
- Wash the deer well on all sides and sear it on all sides. Deglaze with wine, quarter the onion, add the other spices, then add the stock and cook covered in the oven at 100 ° C for about 4 hours. Then just add the cream, the cranberries and thicken with butter.
- For the potatoes dumplings, peel half of them in a little salted water until soft, rub the other half and squeeze out well in a cloth.
- Cut the toast into cubes and toast in butter. Put a saucepan with water to the boil, drain the potatoes and mash them, put the grated potatoes in a bowl, add the cooked potatoes, add the starch and stir. The dough should no longer stick.
- Now form dumplings out of it and put a couple of white bread cubes in the middle and squeeze well, put in boiling water, bring to the boil, then let it stand for about 20 minutes do not let it boil
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