Venison roast with bread dumplings à la Josefine

Ingredients for 6 servings:

• 2 kg venison leg(s) or venison saddle with bone
• Oil for frying
• salt and pepper
• 500 ml red wine
• 125 ml vinegar
• 500 ml water
• 200 ml oil
• 1 carrot(s)
• 1 onion(s)
• 1 garlic clove(s)
• 5 sprigs of parsley
• 1 bay leaf
• 1 sprig(s) of thyme
• 1 carnation(s)
• 8 peppercorns
• 6 juniper berries
• 10 rolls, sliced ​​(dumpling bread)
• 500 ml milk
• 4 eggs
• 2 tsp salt
• ½ cup cream
• 2 tbsp cranberries
• 8 juniper berries
• Parsley
• Sugar
• salt and pepper
• 1 tbsp cornstarch

Instructions

Working time approx. 1 hour 30 minutes; Rest period approx. 1 day; Cooking/baking time approx. 2 hours 30 minutes; Total time approx. 1 day 4 hours

Thaw the meat overnight in the refrigerator and then pat dry. Peel and slice the carrot, onion, and garlic. Combine all ingredients for the red wine marinade, except for the water, in a container and mix well. Add the meat, making sure it just fits into the container. Add enough water to cover the meat, but no more than the specified amount. Otherwise, turn the meat halfway through. Cover and refrigerate for about 20-24 hours. Remove the meat from the marinade. Strain the liquid, collect it in a saucepan, and heat gently. The onion and carrot can be added back to the sauce later, if desired. Lightly brown the meat on both sides in a little oil and then pour in a little marinade to prevent it from burning. Braise over low heat with the lid closed for about 2 hours, adding more marinade frequently. After about 1 hour, turn the meat over and season both sides with salt and pepper. It’s ready when the meat falls easily off the bone. Meanwhile, heat the milk for the dumplings. Place the dumpling bread in a bowl and pour the hot milk over it, knead thoroughly, cover, and let rest for 45 minutes. Then mix in the eggs and salt. If the dumpling mixture is too soft, mix in some breadcrumbs. Moisten your hands with cold water and form firm dumplings. Add the dumplings to boiling, lightly salted water, bring to a boil once more, and then let simmer for half an hour with the lid tilted over low to medium heat. Finally, keep the meat warm and pour the remaining marinade into the pot. If there is a lot of liquid left over, only some may be used for the sauce. Add the cream, cranberries, and crushed juniper berries and bring to a gentle simmer. If you like, you can now puree the onion and carrot and stir in. Add the cornstarch mixed with a little cold water to the sauce and bring back to a boil. Season with sugar, salt, pepper, and parsley. Venison roast with bread dumplings also goes well with red cabbage, Brussels sprouts, carrot salad with apple, or bean salad with cranberries. Have fun cooking it and good luck!