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🍽️ Braised Venison Leg with Cherry Compote and Bread Dumplings

1177 kcal · 30 min · 4 servings

Ingredients

• 1 Venison Leg (kitchen-ready, boneless, approx. 1,5 kg)
• Salt
• Pepper (from the mill)
• 20 g Ghee
• 200 ml Game Stock
• 6 day-old rolls
• 350 ml lukewarm milk
• 2 Eggs
• 1 Shallot
• 20 g Butter
• 2 tbsp freshly chopped parsley
• Nutmeg
• 1 jar Morello cherries
• 1 tsp Orange zest
• 1 tbsp Szechuan pepper
• 150 ml dry red wine
• 40 g cold butter

Instructions

1. 1. Preheat the oven to 100 degrees Celsius with top and bottom heat.
2. 2. Rinse the venison leg and pat it dry with kitchen paper.
3. 3. Tie the meat firmly with kitchen twine to help it keep its shape.
4. 4. Rub the leg generously with salt and pepper.
5. 5. Heat ghee (clarified butter) in a large casserole dish.
6. 6. Sear the leg on all sides until brown.
7. 7. Deglaze the pan juices with a little liquid.
8. 8. Place the casserole dish in the preheated oven.
9. 9. Cook the meat for 3.5 to 4 hours at low heat.
10. 10. One hour before the cooking time ends, cut the bread rolls into small cubes.
11. 11. Toast half of the bread cubes in a pan without fat until golden brown.
12. 12. Mix the toasted cubes with the remaining raw bread cubes.
13. 13. Place the bread cubes into a bowl.
14. 14. Pour the milk and the beaten eggs over the bread cubes.
15. 15. Peel the shallot and chop it finely.
16. 16. Sauté the shallot in a pan with butter until translucent.
17. 17. Fold in the finely chopped parsley to the shallots.
18. 18. Remove the pan from the heat and let the mixture cool down.
19. 19. Add the cooled shallot mixture to the soaked bread cubes.
20. 20. Knead everything into a homogeneous dough.
21. 21. Season the dough with salt, pepper, and a pinch of nutmeg.
22. 22. Bring a large pot of plenty of salted water to a boil.
23. 23. Shape the bread mixture into a large dumpling.
24. 24. Place the dumpling into a clean kitchen towel.
25. 25. Wrap the towel around the dumpling and tie it securely.
26. 26. Cook the wrapped dumpling in the salted water.
27. 27. Place the drained cherries into a pot.
28. 28. Add the orange zest, crushed Szechuan pepper, and wine to the cherries.
29. 29. Bring the cherry mixture to a boil.
30. 30. Simmer the cherries over medium heat for about 5 minutes.
31. 31. Remove the venison leg from the casserole dish.
32. 32. Wrap the leg in aluminum foil.
33. 33. Let the meat rest in the foil.
34. 34. Add the cooked cherries to the roasting juices.
35. 35. Let the sauce simmer lightly for about 8 minutes.
36. 36. Stir in cold butter pieces until the sauce is glossy.
37. 37. Season the sauce with salt and pepper to taste.
38. 38. Remove the dumpling from the towel and slice it.
39. 39. Slice the venison leg as well.
40. 40. Plate the meat slices with the dumpling slices.
41. 41. Serve the cherry sauce separately on the plate.

Nutrition per serving

• kcal: 1177
• Protein: 127 g · Fett/Fat: 43 g · Carbs: 64 g