Venison schnitzel with cranberry dumplings

Ingredients for 4 servings:

• 800 g venison or deer fillet
• 40 g bacon (spiced bacon)
• some juniper berries, onion rings and parsley stalks
• 1 bay leaf
• salt and pepper
• 3 carrots
• ½ piece(s) celeriac
• 100 g onion(s)
• 40 g bacon (smoked bacon)
• 1 clove(s) garlic
• 20 g capers
• some lemon and orange peel
• some parsley and beef broth
• 1 tbsp tomato paste
• ⅛ liter red wine
• 20 g flour
• ¼ liter sour cream
• ½ lemon(s) and orange, the juice
• some sugar
• 250 g quark (cottage cheese)
• 100 g semolina
• 50 g flour
• 1 egg(s)
• 50 g cranberries
• 40 g margarine
• 30 g breadcrumbs
• Thyme

Instructions

Working time approx. 1 hour 30 minutes; Rest time approx. 4 hours; Total time approx. 5 hours 30 minutes

First, portion out the meat (8 small medallions or 4 schnitzels), pound lightly, and lard with the bacon strips. Marinate the meat in oil, add a few onion rings, juniper berries, thyme, and the bay leaf, and refrigerate for a few hours. Remove the meat from the marinade, season with salt and pepper, sear in a pan with oil on both sides until light brown, and place in a suitable container. In the remaining fat, fry the sliced ​​carrots, chopped celery root, finely chopped onion, and finely diced bacon until golden brown. Chop the capers, garlic, parsley, and orange and lemon zest, add them, and briefly fry again. Season with tomato paste, deglaze with red wine, add a little beef broth, and finally bring to a boil. Pour this sauce over the meat and simmer covered in the oven for about 1 hour (depending on the quality of the meat) until soft. Then remove the cooked meat, arrange it on a platter, and keep it warm. Whisk the flour, cream, a little sugar, and lemon and orange juice until smooth, then add it to the sauce. Bring to a boil, then pour the thickened sauce over the meat. To make the cranberry dumplings, whisk the curd cheese with the semolina, flour, egg, and a little salt in a bowl until smooth. Then, using a tablespoon dipped in flour, scoop out 12 portions from the mixture. Flatten these slightly on a floured board, top with the cranberries, break them up into dumplings, place them in boiling salted water, and cook for about 8 minutes. Meanwhile, melt the margarine, toast the breadcrumbs, and finally, roll the dumplings in the water. Finally, serve the venison schnitzel with the sauce and the cranberry dumplings, garnished with cranberry apples or pears.