Venison Roast

Ingredients

• 1 bundle of soup vegetables
• 2 onions
• 0.5 l red wine
• 1 bay leaf
• 6 juniper berries
• 1 tsp black pepper
• 2 kg venison back (cut, from butcher)
• 4 tbsp oil
• 0.25 l heavy cream
• 1 slice rye bread
• 2 Tbsp currant jam
• 600 g cooked chestnuts (vacuum packed)
• 60 g Butter
• 1 tbsp powdered sugar
• potato dumplings (with croutons)
• 1.5 kg potatoes (starchy, boiled)
• 150 g flour
• 3 eggs
• Salt
• nutmeg
• 1.5 rolls
• 1 tbsp butter

Instructions

1. 1.

   Dice the meat, vegetables and onions. Cook with red wine, bay leaf, juniper berries and pepper for 10 minutes and let cool. Place the venison back in it, refrigerate for two days, turning occasionally. Put the meat in a roasting pan. Heat oil strongly, pour over the meat. Bake at 175°C (conventional) for about 100 minutes, adding vegetables and broth gradually. Strain the vegetables and stock from the pan and press well. Transfer to a sauce pot, add cream, bread and currant jam. Cook the sauce for a few minutes, season and strain through a sieve.

2. 2.

   Wash potatoes with skins in salted water for about 25 minutes. Drain, let steam slightly, then peel and mash with a potato masher. Add two-thirds of the flour, eggs, salt and nutmeg and knead into a loose, well-formed dough. If needed, incorporate more flour. Dice the rolls and roast in butter until golden brown. Take portions from the dough, shape into dumplings with floured hands, flatten slightly, top with bread cubes and seal. Drop the dumplings into boiling salted water and simmer on low heat for about 20 minutes. Warm chestnuts in butter, glaze with powdered sugar. Serve the meat with dumplings, sauce and chestnuts.