Deer French Racks with Hazelnut Crust, Carrots and Bread Dumplings

Dumplings:

1. Cut the dried bread into small pieces (into cubes or slices).
2. Add the diced and fried onions and 2/3 of the boiling milk.
3. Let the whole thing stand covered for about 30 minutes, stirring occasionally.
4. Add the eggs to the bread roll mixture and season with chopped parsley and the wild seasoning.
5. If necessary add more milk so that the mixture becomes supple. Wrap the dumpling twice in cling film and refrigerate.

Carrots:

1. Peel or clean the carrots, leave the green on the finger carrots. Bring the carrots to the right length (approx. 3-4 cm without green). Cut the red carrots into slices.
2. Prepare three vacuum bags, add a small sip of orange juice, zest from the ginger and tonka bean, salt and pepper and a little sugar.
3. Then divide the red carrots into two bags and place the finger carrots in the third bag. Seal everything in a vacuum.

Sous vide times:

1. At around 85 degrees, the first red carrots need around 6 hours. The second bag approx. 4 hours, the finger carrots approx. 3 hours and the bread dumplings approx. 2 hours.

Deer:

1. Remove excess sinews from the deer Frenchrack and, if necessary, clean the bones, season with salt and wild herbs.
2. Fry the venison in a pan and set aside.
3. Sear the tendons and sections from the rack in the pan, add the onions, then make a demi glace with tomato paste in the pan and deglaze with water.
4. Put the whole thing in a saucepan, add the rest of the cleaned and cut roasted vegetables and the rest of the water (approx. 1 liter in total).
5. Make sure that the pan is completely clean so that no “taste” is lost.
6. Fill up with the game stock and simmer for at least 3 hours. If necessary, add water from time to time.
7. After about 3 hours, but at the earliest when the vegetables are soft-boiled, strain the sauce.
8. Let the sauce boil down again until it tastes strongly of meat and vegetables.
9. Season the sauce with wild game spices and salt and pepper, refine with butter and chocolate just before serving.
10. Put the deer in the oven again at around 120 degrees, up to a core temperature of around 65 degrees.
11. Puree the red carrots in a blender and season to taste.
12. Put the carrots on the plate and garnish with the finger carrots, cut the meat and the dumplings into slices.
13. First place the dumplings, then the deer and decorate with sauce. Put some cress on the carrot patch to make it look good.