Pretzel dumplings with venison ragout

Name: Pretzel dumplings with venison ragout
Cook time: 2 h 15 min
Total time: 2 h 15 min
Yield: 4
Ingredients: 800 g triggered haunch of venison; 10 Shallots; 1 Garlic clove; 4 Stem(s) Thyme; 2 TABLESPOONS clarified butter; 7-10 Tbsp Salt; 7-10 Tbsp black pepper; 1 TABLESPOON Tomato paste; 1-2 TEASPOONS Sugar; 500 ml dry red wine; 500 ml meat broth or game stock; 2 Bay leaves; 1 TEASPOON Juniper berries; 200 g Pretzels from the day before; 2-3 stem(s) Parsley; 1 small onion; 1/2 TEASPOON Butter; 125 ml Milk; 2 Eggs (size M); 7-10 Tbsp grated nutmeg; 2 TABLESPOONS + 75 g jellied cranberries; 7-10 Tbsp Thyme; 7-10 Tbsp Cling film; 7-10 Tbsp Aluminium foil

AUTHOR
Kate Willis

DIFFICULTY
easy

RATING

COOK TIME
135 mins

TOTAL TIME
135 mins

Ingredients

Servings: 4

800 g triggered haunch of venison
10 Shallots
1 Garlic clove
4 Stem(s) Thyme
2 TABLESPOONS clarified butter
7-10 Tbsp Salt
7-10 Tbsp black pepper
1 TABLESPOON Tomato paste
1-2 TEASPOONS Sugar
500 ml dry red wine
500 ml meat broth or game stock
2 Bay leaves
1 TEASPOON Juniper berries
200 g Pretzels from the day before
2-3 stem(s) Parsley
1 small onion
1/2 TEASPOON Butter
125 ml Milk
2 Eggs (size M)
7-10 Tbsp grated nutmeg
2 TABLESPOONS + 75 g jellied cranberries
7-10 Tbsp Thyme
7-10 Tbsp Cling film
7-10 Tbsp Aluminium foil

Directions

1
Wash the meat, dab dry and cut into cubes. Peel and halve the shallots. Peel garlic and chop finely. Wash thyme, dab dry and remove leaves
2
Heat clarified butter in a roasting pan. Brown the meat in portions at high heat. Remove and season with salt and pepper. Put the shallots into the roaster and fry for about 4 minutes, turning them over. Add garlic and tomato paste and fry briefly. Sprinkle with sugar and let it caramelize. Add 250 ml wine, bring to the boil and dissolve the roasting mixture. Reduce red wine by half. Add stock, remaining red wine, meat, thyme, bay leaf and juniper berries and bring to the boil. Season vigorously with salt and pepper. Cover and stew for about 2 hours.
3
Cut the pretzels into cubes. Wash parsley, dab dry, remove leaves and cut finely. Peel onion and chop finely. Heat butter, sauté onion in it and take it out. Heat milk lukewarm and whisk with eggs. Season with salt, pepper and nutmeg. Pour the egg milk over the pretzels and let it stand for about 10 minutes. Add onions and parsley, knead well and season with salt and pepper. Form a roll (approx. 6 cm Ø) from the pretzel mixture. Wrap the pretzel roll first in cling film, then in aluminium foil and close firmly at both ends. Put the dumpling roll into boiling water and let it simmer for about 30 minutes
4
Stir 2 tbsp. cranberries into the ragout, season with salt and pepper and season to taste. Unpack dumpling roll and cut into slices. Arrange with the ragout on plates, garnish with thyme if necessary. Add 75 g cranberries