Leg of venison with cherry sauce with bread dumplings and savoy cabbage

Name: Leg of venison with cherry sauce with bread dumplings and savoy cabbage
Cook time: 2 h 30 min
Total time: 2 h 30 min
Yield: 5
Ingredients: 2 Branches of rosemary; 2 Juniper berries; 1 collar Soup vegetables; 1 Leg of venison (with bone; approx. 1.4 kg); 7-10 Tbsp salt, pepper; 3 TABLESPOONS Oil; 250 ml Red wine; 5 discs (approx. 80 g) fat bacon; 4 Bread roll (2-3 days old); 150 ml Milk; 1 Onion; 1 TABLESPOON + 2 tablespoons butter; 1 collar Chives; 2 Eggs (Gr. M); 1 (approx. 800 g) savoy cabbage; 1 glass (720 ml) Cherries; 1 coated tablespoon of cornflour; 7-10 Tbsp Aluminium foil

AUTHOR
Cassandra Brock

DIFFICULTY
easy

RATING

COOK TIME
150 mins

TOTAL TIME
150 mins

Ingredients

Servings: 5

2 Branches of rosemary
2 Juniper berries
1 collar Soup vegetables
1 Leg of venison (with bone; approx. 1.4 kg)
7-10 Tbsp salt, pepper
3 TABLESPOONS Oil
250 ml Red wine
5 discs (approx. 80 g) fat bacon
4 Bread roll (2-3 days old)
150 ml Milk
1 Onion
1 TABLESPOON + 2 tablespoons butter
1 collar Chives
2 Eggs (Gr. M)
1 (approx. 800 g) savoy cabbage
1 glass (720 ml) Cherries
1 coated tablespoon of cornflour
7-10 Tbsp Aluminium foil

Directions

1
Preheat the oven for the haunch of venison (electric cooker: 150 °C/circulating air: 125 °C/gas: see manufacturer). Wash the rosemary and shake dry. Press juniper in a mortar. Clean or peel, wash and cut soup vegetables into pieces.
2
Rinse leg of venison cold, dab dry and season with salt and pepper. Heat the oil in a roasting pan and fry the leg of venison on all sides.
3
Spread the vegetables around the leg, roast for about 2 minutes. Deglaze with wine, add rosemary and juniper. Cover the leg with bacon. Cook in a hot oven for about 2 hours. After approx. 1 hour, cover the leg with the resulting roast stock and add some water if necessary.
4
For the dumplings, dice the buns into small pieces. Heat the milk, pour over the dumplings and soak for about 30 minutes. Peel and chop the onion. Heat 1 tbsp. butter, fry onion in it. Wash chives, shake dry, cut into rings.
5
With onion and eggs knead under the rolls. Season with salt and pepper. Form approx. 15 dumplings from it. Cover and chill for at least 1 hour.
6
For the savoy cabbage clean, wash and cut into wide strips. Heat 2 tablespoons of butter in a saucepan and sauté the savoy cabbage. Add approx. 100 ml water and stew for approx. 10 minutes. Season with salt and pepper.
7
Take out the roast, remove the bacon. Wrap leg in tin foil. Pour roast stock with vegetables through a sieve into a pot. Add cherries with juice, bring to the boil. Mix 3 tablespoons of water with starch, stir into the sauce, simmer for about 2 minutes.
8
Season with salt and pepper.
9
Cook the dumplings in plenty of boiling salt water for 8-10 minutes. Take them out and let them drip off. Serve with leg of venison, savoy cabbage and cherry sauce.