Leg of venison with fig red cabbage and dumplings

Name: Leg of venison with fig red cabbage and dumplings
Cook time: 2 h 15 min
Total time: 2 h 15 min
Yield: 6
Ingredients: 1.5 kg leg of venison; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 100 g Breakfast bacon in slices; 1/4 l Red wine; 2 Onions; 50 g Carrot; 50 g Celeriac; 1/2 bunch Thyme; 6 Juniper berries; 1 TEASPOON black peppercorns; 4 Cloves; 250 g Figs; 1 TABLESPOON Oil; 50 ml Balsamic vinegar; 1 glass (680 g; separation weight:650 g) Red cabbage; 150 g Cranberry Jam; 7-10 Tbsp Sugar; 1 pack of Half and half dumplings; 2-3 TEASPOONS Sauce thickener; 7-10 Tbsp Grease; 7-10 Tbsp Aluminium foil

AUTHOR
Shirley Vincent

DIFFICULTY
easy

RATING

COOK TIME
135 mins

TOTAL TIME
135 mins

Ingredients

Servings: 6

1.5 kg leg of venison
7-10 Tbsp Salt
7-10 Tbsp Pepper
100 g Breakfast bacon in slices
1/4 l Red wine
2 Onions
50 g Carrot
50 g Celeriac
1/2 bunch Thyme
6 Juniper berries
1 TEASPOON black peppercorns
4 Cloves
250 g Figs
1 TABLESPOON Oil
50 ml Balsamic vinegar
1 glass (680 g; separation weight:650 g) Red cabbage
150 g Cranberry Jam
7-10 Tbsp Sugar
1 pack of Half and half dumplings
2-3 TEASPOONS Sauce thickener
7-10 Tbsp Grease
7-10 Tbsp Aluminium foil

Directions

1
Wash the meat and dab dry. Season with salt and pepper. Place the leg in a greased roasting pan and cover with bacon. Roast in the preheated oven (electric cooker: 200 °C/ gas: level 3) for about 1 1/2 hours.
2
In between, scoop with 1/8 litre red wine and 1/4 litre water. Peel onions. Peel and wash carrot and celery. Cut vegetables roughly into pieces. Wash thyme and dab dry. After 1 hour cooking time add vegetables, half of the thyme, crushed juniper, peppercorns and cloves and continue cooking.
3
In the meantime, wash the figs, dab dry and cut into slices. Heat oil in a pan and fry figs briefly. Deglaze with vinegar and set aside. Put the red cabbage in a pot and warm it up.
4
Add figs and cranberries before serving. Season to taste with salt, pepper and sugar. Stir dumpling powder into 750 ml cold water. Let it swell for 10 minutes and form 12 dumplings with wet hands.
5
Pour into plenty of boiling salted water, bring to the boil and let it simmer at low heat for about 20 minutes. Remove the roast from the oven, wrap in aluminium foil and keep warm. Pass the vegetables and gravy through a hair sieve.
6
Skim off the fat, add the remaining red wine and let it boil down for about 10 minutes. Stir in sauce thickener. Arrange fig red cabbage on a plate and add meat. Garnish with remaining thyme.
7
Serve with dumplings and sauce.