Wild Dumplings with Loquat

Ingredients

• 200 g Flour
• 1 egg
• 100 g butter
• 0.5 tsp Salt
• 400 g venison (for ragout)
• 1 onion
• 1 Carrot
• 150 g celeriac
• 2 tbsp Vegetable oil
• 1 tbsp Tomato Paste
• 100 ml red wine
• 200 ml game stock
• 1 bay leaf
• 1 tsp juniper berries
• 1 tsp peppercorns
• 2 loquats
• 1 tbsp currant jam
• Salt
• pepper (ground)
• butter (for the tins)
• 1 egg yolk

Instructions

1. 1.

   Knead all dough ingredients quickly into a smooth dough. Wrap in cling film and refrigerate for at least 30 minutes.

2. 2.

   Meanwhile, wash, pat dry and if necessary cut the venison into slightly smaller cubes. Peel and dice the onion, carrot, and celeriac. Brown the meat in a pot with hot oil, add the vegetables, sauté briefly, then stir in tomato paste. Deglaze with red wine and add some stock. Place bay leaf, juniper berries, and peppercorns in a spice sachet, tie well, and add to the ragout. Simmer gently, partially covered, for about 1 hour with occasional stirring, adding more stock if needed. The ragout should not be too liquid at the end.

3. 3.

   Preheat oven to 180°C fan.

4. 4.

   Roll out dough, cut circles, line buttered tartlet tins with dough. Prick with a fork and bake for about 10 minutes. Cut thin strips from leftover dough for lattice.

5. 5.

   Wash loquats, halve, peel, pit, and slice into strips. Add them with currant jam to the ragout at the end of cooking, remove spice sachet, season with salt and pepper. Whisk egg yolk with 1 tbsp water.

6. 6.

   Fill tartlets with ragout, top with dough strips, brush with egg yolk mixture. Bake in hot oven for another ~15 minutes until golden.

7. 7.

   Remove from oven and serve warm or cold.