Venison leg with fruit dumplings

Ingredients for 6 servings:

• 1 venison leg (approx. 1 kg)
• some flour
• Fat, for frying
• 100 g bacon (hamburger)
• 100 g celery
• 100 g carrot(s)
• 200 g onion(s)
• 1 stalk(s) leek
• 3 cloves
• 1 tbsp tomato paste
• ½ liter of must
• ¼ liter venison jus or beef broth
• 2 tbsp honey
• Salt and pepper, game spices
• 350 g semolina
• ½ liter of milk
• 4 eggs
• 125 g butter
• 200 g dried figs (burdock)
• Salt
• 5 rolls, stale

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Cut the bacon and vegetables into small cubes. Season the boned leg with salt and pepper, dust with flour, and brown all over. Brown the bacon and vegetables, stir in the tomato paste, and deglaze with must. Add the venison jus, honey, and cloves. Add the venison leg and cover with foil. Oven roast at 180°C for about 1 hour. When the liquid evaporates, add water. Finally, strain the sauce through a sieve and season with game spice. Soak the dried fruits in water and finely chop. Cook the semolina in milk, add salt, and let cool. Cut the bread rolls into cubes, toast in the butter, and let cool. Add the eggs and dried fruits, mix well with the semolina mixture, and prepare like a napkin dumpling (form a sausage, wrap in a damp cloth, and boil in salted water).