John Myers
Contents
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Ingredients
dumplings
- 10 Toast
- 250 ml Milk
- 3 Eggs
- 100 g Roasted onions
- 1 pinch Salt and pepper
venison
- 500 g Mixed with bacon, sliced
- 1,5 kg Venison
- 800 ml Venison broth
- 1 tbsp Thyme
- 1 tbsp Rosemary
- 1 tsp Salt
- 1 tsp Pepper
- 8 tsp Cranberries / Cranberries
- 400 ml Red wine
- 2 tsp Food starch
- 100 g Chanterelles
- 2 Onions
- 3 tbsp Butter
cauliflower
- 1 kg Brussels sprouts fresh
- 1,5 tsp Vegetable broth
- 1 pinch Nutmeg
- 250 g Black Forest ham
Red wine pear halves
- 4 Williams pears
- 540 ml Red wine
- 510 ml Water
- 0,5 tsp Cinammon
- 2 tbsp Sugar
- 2 Cloves
Instructions
dumplings
- For the bread dumplings, cut toast bread into small cubes and mix with the remaining ingredients in a mixing bowl to form a mushy dough.
- Then fill into a microwave-safe container and then cook for 7-8 minutes at 600 watts in the microwave. Then turn out and cut into slices.
venison
- For the leg of venison, lay out a Roman pot with fatty bacon. Season the dabbed leg of venison with seasoning and add to the pot - cover completely with the remaining bacon. Cook the leg in the oven at 200 ° C for 2 hours.
- Then remove the gravy and skim off the fat well - add 2 glasses of game stock if necessary. Then add red wine and the cranberries and season with spices. Bind with cornstarch.
- Peel and chop the onions, sauté in butter and heat the cleaned chanterelles in it. Place the finished mushrooms with the onions around the roast.
cauliflower
- Wash and clean the Brussels sprouts very carefully. Cut crosswise at the bottom of the stalk and add 1.5 liters of cold water with the vegetable stock and nutmeg and cook until the Brussels sprouts have reached the right cooking point.
- Cut the ham very finely and roast it in the pan. Then sprinkle the finished Brussels sprouts with the roasted ham and serve with the leg of venison.
Red wine pear halves
- For the red wine pear halves, peel and halve the pears and hollow out the pear halves. Now heat all the ingredients in a saucepan until the pear halves are done (approx. 20-25 minutes).
Nutrition
Serving: 100gCalories: 80kcalCarbohydrates: 2.6gProtein: 8.8gFat: 2.8g
