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🍽️ Venison Fillet with Potato Dumplings and Baked Apple with Cranberries

820 kcal · 30 min · 4 servings

Ingredients

• 800 g floury potatoes
• 2 eggs
• 150 g flour
• salt
• pepper
• nutmeg (freshly grated)
• 80 g ghee
• 100 g sliced almonds
• 4 small apples
• 200 g cranberry jam
• butter flakes
• butter (for the pan)
• 4 venison back fillets (approx. 120 g each)
• salt
• pepper (from the mill)
• 3 tbsp ghee
• 4 sprigs of rosemary
• 250 ml dry red wine
• 100 ml game stock
• 1 bay leaf
• 1 juniper berry

Instructions

1. 1. Wash the potatoes thoroughly.
2. 2. Place them in a pot and cover with salted water.
3. 3. Boil the potatoes for about 30 minutes until tender.
4. 4. Peel the boiled potatoes while they are still hot.
5. 5. Press the potatoes through a potato ricer.
6. 6. Let the potato mixture steam for a short while.
7. 7. Add the eggs and flour to the potato mixture.
8. 8. Work everything into a smooth dough.
9. 9. Season the dough with nutmeg, salt, and pepper.
10. 10. Lightly dust your hands with flour.
11. 11. Shape the dough into rolls that are finger-thick and thumb-long.
12. 12. Slightly taper the ends of the rolls.
13. 13. Bring a large pot of salted water to a gentle simmer.
14. 14. Add the dough rolls to the hot water.
15. 15. Let the dumplings simmer in the water for about 2 minutes.
16. 16. Carefully remove the dumplings.
17. 17. Dip the dumplings briefly in cold water.
18. 18. Let the dumplings drain well on a sieve.
19. 19. Preheat the oven to 220 degrees Celsius fan mode.
20. 20. Wash the apples thoroughly.
21. 21. Cut off the top lid of the apple.
22. 22. Hollow out the core of the apple.
23. 23. Be careful not to pierce the bottom of the apple.
24. 24. Fill the inside of the apple with cranberry jam.
25. 25. Place the cut-off lid back onto the apple.
26. 26. Poke the apple several times from the outside with a fork.
27. 27. Place the apples in a greased baking dish.
28. 28. Top the apples with small pieces of butter.
29. 29. Place the dish in the preheated oven.
30. 30. Bake the apples for 15 minutes until tender.
31. 31. Rinse the venison fillets under running water.
32. 32. Pat the fillets dry with kitchen paper.
33. 33. Rub the fillets with salt and pepper.
34. 34. Heat ghee in a casserole dish.
35. 35. Sear the venison fillets on all sides for about 3 minutes.
36. 36. Add fresh rosemary to the casserole.
37. 37. Deglaze the meat with red wine.
38. 38. Add game stock to the wine.
39. 39. Add bay leaves and juniper berries.
40. 40. Reduce the oven temperature to 120 degrees Celsius top and bottom heat.
41. 41. Place the venison fillets in the oven together with the apples.
42. 42. Let the fillets cook pink for 15 to 20 minutes.
43. 43. Meanwhile, heat ghee in a non-stick pan.
44. 44. Fry the potato dumplings on all sides until golden brown.
45. 45. Add sliced almonds to the pan.
46. 46. Fry the almonds briefly.
47. 47. Season the dumplings with nutmeg.
48. 48. Remove the cooked venison fillets from the oven.
49. 49. Slice the fillets.
50. 50. Reduce the sauce on the stove for 5 minutes.
51. 51. Plate the meat with the baked apple and dumplings.
52. 52. Drizzle the dish with the sauce.
53. 53. Garnish the dish with fresh rosemary.
54. 54. Serve the meal hot.

Nutrition per serving

• kcal: 820
• Protein: 42 g · Fett/Fat: 38 g · Carbs: 78 g