Clear Vegetable Broth

Ingredients

• 1 onion
• 4 tbsp oil
• 1 bay leaf
• several sprigs thyme
• 2 tsp Tomato paste
• 200 ml red wine
• 2 glasses 400 ml game stock
• Salt
• ground pepper
• 2 tbsp Madeira
• 100 g Celery Root
• 4 Carrots
• 4 Potatoes
• 600 g venison fillets (deboned back)
• 1 roll
• 6 tbsp milk
• 1 Shallot
• 1 Garlic clove
• 3 tbsp butter
• 150 g venison liver (or calf liver substitute)
• 1 egg (size M)
• Salt
• Pepper
• grated lemon zest (unprocessed)

Instructions

1. 1.

   Peel and dice the onion. Heat 2 tbsp oil. Sauté onion until golden brown. Add bay leaf and thyme, cook briefly. Stir in tomato paste. Deglaze with red wine. Pour in game stock and simmer for 15 minutes. Strain and season with salt, pepper, and Madeira.

2. 2.

   Meanwhile, for the dumplings, remove crust from roll, dice, and mix with milk. Peel and dice shallot and garlic. Melt butter and sauté shallot and garlic until translucent. Squeeze out excess liquid from roll. Dice venison liver. Pass roll, liver, and shallot mixture twice through a fine meat grinder. Mix in egg. Season with salt, pepper, and lemon zest. Let rest for 30 minutes.

3. 3.

   Peel and rinse celery root and carrots; cut into thin strips. Peel and rinse potatoes; slice, optionally shaping as desired. Cook vegetables in salted water for 3-5 minutes. Drain and keep warm.

4. 4.

   Rub venison fillet with salt and pepper. Heat remaining oil and sear fillet all around for about 12-15 minutes. Cover and rest for 10 minutes. Using two damp teaspoons from the liver mixture, shape dumplings and drop into boiling salted water; cook for about 8 minutes. Remove dumplings with a slotted spoon and drain.

5. 5.

   Briefly heat broth. Slice venison fillet. Arrange vegetables on deep plates. Place fillet slices atop. Add dumplings and pour hot broth over everything.