Deer Loin Roast with Semolina Dumplings

Ingredients

• 250 ml milk
• 250 ml vegetable broth
• Salt
• 30 g Butter
• 250 g semolina
• 3 eggs
• nutmeg
• white pepper
• 2 slices toast bread
• 800 g deer loin (pre‑cooked, ready to serve)
• Salt
• pepper (ground)
• 3 tbsp butter
• 300 ml game stock
• 100 ml dry red wine
• 2 sprigs Rosemary
• 4 juniper berries
• 1 bay leaf
• 2 tbsp rosehip jam (or preserve)
• herbs (for garnish)

Instructions

1. 1.

   Boil milk, broth, salt and 1 tsp butter; sprinkle semolina in, stir constantly until the mixture separates from the pot. Let cool slightly. Whisk eggs into the semolina mixture, season with nutmeg and pepper. Allow the dough to cool completely.

2. 2.

   Preheat oven to 120°C (top and bottom heat).

3. 3.

   Wash deer loin, pat dry, season with salt and pepper, sear briefly in 2 tbsp hot butter on all sides. Remove and let rest on a rack (place fat pan underneath) for about 30 minutes to remain pink inside.

4. 4.

   For the dumplings cut toast bread into small cubes and crisp in remaining butter. Let cool, then fold into semolina mixture. Form 8 equal dumplings from the dough, drop into boiling salted water and cook for about 10‑12 minutes until done.

5. 5.

   Wrap meat in foil and rest. Deglaze fat pan with game stock and red wine, add rosemary. Add juniper berries and bay leaf, reduce to about one third. Strain through a sieve and season with rosehip jam, salt and pepper.