🍽️ Roast Venison Leg with Fruity Sauce and Chestnut Dumplings

Name: Roast Venison Leg with Fruity Sauce and Chestnut Dumplings
Total time: 30 min
Yield: 4 servings
Ingredients: 1 kg Venison Leg (boned and trimmed); Salt; Pepper (from the mill); 1 tsp Juniper berries; 2 tbsp Sunflower oil; 1 Onion; 150 g Celeriac; 2 Carrots; 200 ml Red wine; 250 ml Game stock; 100 ml Cherry juice; 250 g Cherries; 1 Vanilla pod; 1 tbsp Lemon juice; ground Allspice; 1 Shallot; 1 tbsp Butter; 500 g Stale bread; 200 ml lukewarm Milk (3.5 % fat); 2 Eggs; 100 g Chestnuts

519 kcal · 30 min · 4 servings

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Ingredients

1 kg Venison Leg (boned and trimmed)
Salt
Pepper (from the mill)
1 tsp Juniper berries
2 tbsp Sunflower oil
1 Onion
150 g Celeriac
2 Carrots
200 ml Red wine
250 ml Game stock
100 ml Cherry juice
250 g Cherries
1 Vanilla pod
1 tbsp Lemon juice
ground Allspice
1 Shallot
1 tbsp Butter
500 g Stale bread
200 ml lukewarm Milk (3.5 % fat)
2 Eggs
100 g Chestnuts

Instructions

1. Rinse the venison leg under running water and then pat it completely dry with a kitchen towel.
2. Season the meat generously with salt, pepper, and crushed juniper berries.
3. Heat some oil in a large casserole dish and sear the venison leg on all sides until browned.
4. Peel one onion, one stalk of celery, and carrots, then cut the vegetables into coarse cubes.
5. Add the cut vegetables to the casserole dish and roast them briefly together with the meat.
6. Deglaze the mixture with red wine and some meat stock.
7. Preheat the oven to 150 degrees Celsius (130 degrees Celsius with fan or gas level 1 to 2).
8. Place the casserole dish in the oven and let the meat cook for about one hour.
9. Pour the cooking liquid from the pot over the meat repeatedly during the cooking time.
10. Add more stock if necessary, as the liquid reduces too much.
11. Peel a shallot and cut it into fine cubes.
12. Sauté the shallot cubes in hot butter until translucent.
13. Remove the hard crust from a piece of bread and cut the inside into small cubes.
14. Pour milk over the bread cubes and let them soak briefly.
15. Add the sautéed shallots, two eggs, salt, and pepper to the bread-milk mixture.
16. Mix all ingredients for the dumpling mixture well together.
17. Let the dumpling mixture rest for about twenty minutes.
18. Form small, round dumplings from the mixture.
19. Cook the dumplings in boiling salted water for about fifteen minutes.
20. Place chestnuts (maroni) on a baking sheet and bake them in the oven for about fifteen minutes until golden brown.
21. Let the baked chestnuts cool down completely.
22. Finely chop the cooled chestnuts.
23. Remove the cooked venison leg from the casserole dish and let it rest wrapped in aluminum foil.
24. Pour the cooking liquid through a sieve to remove the vegetables and herbs.
25. Stir cherry juice into the strained sauce.
26. Let the sauce reduce further if necessary to thicken it.
27. Wash the cherries and remove the pits.
28. Slice a vanilla pod lengthwise.
29. Add the pitted cherries and the sliced vanilla pod to the sauce.
30. Let the cherries steep in the sauce for about five minutes.
31. Season the sauce with salt, lemon juice, allspice berries, and pepper.
32. Remove the finished dumplings from the water.
33. Roll the warm dumplings in the chopped chestnuts until they are completely covered.
34. Slice the rested venison leg into thick slices.
35. Arrange the meat slices on plates and place the chestnut dumplings alongside.
36. Serve the fruity sauce alongside and enjoy the dish immediately.

Nutrition per serving

kcal: 519
Protein: 39 g · Fett/Fat: 14 g · Carbs: 56 g