Roman venison steak with rye dumplings with herb and mushroom filling in a fig and apricot sauce

Ingredients for 4 servings:

• some butter, for tossing the onion
• 1 onion(s), diced
• ½ kg mushrooms, (wild mushrooms) cleaned and cut
• 1 handful of rosemary, lovage, basil, thyme, mixed
• 250 g rye flour
• 10 g sugar
• 20 g yeast
• 125 ml milk, lukewarm
• 50 g butter
• 2 egg yolks
• 10 g sugar
• some butter for the casserole dish
• 4 steaks of 200 – 250 g each, from the back of venison
• salt and pepper
• some butter, for frying
• some flour
• 250 ml red wine
• 125 ml cherry juice
• Herbs, various
• some figs, cut into wedges
• some apricots, diced

Instructions

Working time approx. 1 hour; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour 40 minutes

a dish that could have been eaten 2000 years ago on the first real road across the Alps, the Via Claudia Augusta

Rye Buchteln: For the filling, toss diced onions in butter, add the sliced ​​mushrooms and herbs, and sauté briefly. Then mix the rye flour with the sugar. Make a well in the center. Add the yeast and half of the lukewarm milk, and let it rise. Melt the butter, then whisk the egg yolks with the remaining milk. Knead everything together to form a medium-firm yeast dough, cover, and let it rise. Scoop out pieces of dough with a spoon, pull them apart, fill with the mushroom and herb mixture, and twist them together. Melt a little butter in the baking dish and add the Buchteln. Let it rise again. Bake for about 40 minutes at 180°C. Venison Back Steaks: Season the venison back steaks with salt and pepper. Heat the pan, add the butter, and sear the steaks. Remove the meat from the pan and place it in the oven at 80°C until the sauce is ready. Dust the roasting mixture in the pan with flour and pour in the red wine and cherry juice. Slowly bring the herbs, figs, and apricots to a boil over low heat until the sauce thickens. If you want all or some of the steaks to be cooked through, let them simmer in the sauce for a while longer. A Roman carrot and ginger soup was a perfect starter. A cinnamon cream with caramelized dates served as the final dish. Both can also be found here at www.chefkoch.de.