Venison Roast with Handkerchief Dumplings

Ingredients

• 1 venison hindquarter (2.5-3 kg)
• 1 tsp juniper berries
• 1 sprig thyme
• 1 l dry red wine
• 500 ml clear meat broth
• 2 bundles mirepoix vegetables
• 250 g heavy cream
• 6 tsp lingonberry jam (from jar)
• 2 tbsp butter
• 1 tbsp oil (for frying)
• Salt
• ground pepper
• 8 stale rolls
• 0.5 l milk
• 6 Eggs
• 80 g Butter
• 2 tsp salt
• 3 tbsp chopped parsley
• 20 g butter (for the handkerchief)

Instructions

1. 1.

   Remove bone from the hindquarter, season with salt and pepper, and place thyme in its place. Rub the meat with crushed juniper berries and sear it in a hot oil-butter mixture in a roasting pan. Remove the meat. Add washed and chopped mirepoix to the pan and roast well, pour in red wine and broth, bring to a boil. Return the meat, slide the pan into a preheated oven at 180°C, and cook for about 1.5 hours. Take the hindquarter out of the stock and keep warm covered with foil.

2. 2.

   Strain the stock through a fine sieve into a saucepan, reduce to 250 ml, then stir in cream, reduce by another third, and season with salt and pepper.

3. 3.

   Slice the hindquarter for serving, arrange on a plate with sauce, garnish with lingonberries, and serve with handkerchief dumplings.

4. 4.

   Grate the crust of the rolls and cut them first into slices and then into cubes. Place in a bowl and pour milk over them. Separate the eggs.

5. 5.

   Whisk butter, yolks, and salt until creamy. Add parsley and fold into the soaked bread cubes. Mix thoroughly and let sit for 10 minutes.

6. 6.

   Boil a large pot of water with two tablespoons of salt. Steam a large handkerchief in boiling water, wring it out. Place the handkerchief on a wide pot rim, fill with water, and bring to a boil.

7. 7.

   Whisk egg whites until stiff and fold into the bread mixture. Spread butter over the handkerchief. Shape the bread dough into an about 8 cm thick roll, place it in the center of the handkerchief, and loosely press both sides over the dumpling roll (the dough expands when cooking). Tie the ends together with a string.

8. 8.

   Attach the handkerchief with the dumpling dough to the handle of a ladle using a string (handkerchief opening up) and hang it into the boiling water.

9. 9.

   Cook the handkerchief dumplings for about 40 minutes in simmering water. Let them rest for 5 minutes before cutting.

10. 10.

    Wrap the dumpling roll on a wooden board with the cloth, cut into 2 cm thick slices.