Upper Palatinate venison ragout

Name: Upper Palatinate venison ragout
Cook time: 2 h 30 min
Total time: 2 h 30 min
Yield: 4
Ingredients: 250 ml Red wine vinegar; 1 TEASPOON black peppercorns; 1 TABLESPOON + 1-2 teaspoons brown sugar; 1 TABLESPOON Mustard seeds; 2 Bay leaves; 5 Juniper berries; 1 (approx. 1.2 kg) leg of venison; 1 collar Soup Greens; 2 medium-sized onions; 7-10 Tbsp Salt; 5 Bread roll (from the previous day; 50 g each); 150 ml Milk; 75 g Butter or margarine; 1 collar Parsley; 2 Eggs (size M); 7-10 Tbsp black pepper; 7-10 Tbsp grated nutmeg; 2 Eggs (size M); 2 Carrots; 60 g Flour; 1-2 TEASPOONS sweet mustard; 150 g Schmand; 100 g thickened wild cranberries; 1 large freezer bag

AUTHOR
Bo Carpenter

DIFFICULTY
easy

RATING

COOK TIME
150 mins

TOTAL TIME
150 mins

Ingredients

Servings: 4

250 ml Red wine vinegar
1 TEASPOON black peppercorns
1 TABLESPOON + 1-2 teaspoons brown sugar
1 TABLESPOON Mustard seeds
2 Bay leaves
5 Juniper berries
1 (approx. 1.2 kg) leg of venison
1 collar Soup Greens
2 medium-sized onions
7-10 Tbsp Salt
5 Bread roll (from the previous day; 50 g each)
150 ml Milk
75 g Butter or margarine
1 collar Parsley
2 Eggs (size M)
7-10 Tbsp black pepper
7-10 Tbsp grated nutmeg
2 Eggs (size M)
2 Carrots
60 g Flour
1-2 TEASPOONS sweet mustard
150 g Schmand
100 g thickened wild cranberries
1 large freezer bag

Directions

1
Bring 1 litre of water, vinegar, peppercorns, 1 tablespoon of sugar, mustard seeds, laurel and juniper to the boil, allow to cool. Wash the meat, put it in a freezer bag and put it in a bowl. Pour the marinade into the freezer bag, seal well. Chill overnight, turn once. Clean, wash and finely dice the soup greens. Peel and quarter 1 onion. Put it in a pot with soup vegetables, meat and marinade. Season with a little salt, bring to the boil.
2
Let simmer gently for about 1 1/2 hours. Finely dice the bread roll. Heat the milk, pour it over the rolls and let it simmer for about 30 minutes. Peel and finely dice 1 onion. Heat 25 g fat, fry onion in it. Wash the parsley and chop finely, except for a little to garnish. Add eggs, diced onion and half of the parsley to the rolls. Knead everything well. Season with salt, pepper and nutmeg. Form into 8 dumplings and put aside. Take the meat out of the cooking broth and let it cool down a little. Remove from bone and cut into pieces. Pour stock through a fine sieve. Peel, wash and finely dice the carrots. Heat 50 g fat, stir in 1 teaspoon sugar and flour.
3
Season with salt, pepper and nutmeg. Form into 8 dumplings and put aside. Take the meat out of the cooking broth and let it cool down a little. Remove from bone and cut into pieces. Pour stock through a fine sieve. Peel, wash and finely dice the carrots. Heat 50 g fat, stir in 1 teaspoon sugar and flour. Fry until golden brown while stirring. Gradually add stock while stirring. Add meat and carrots, bring to the boil and simmer for about 15 minutes. Let dumplings simmer in boiling salted water for about 20 minutes. Season ragout with salt, pepper, sugar and mustard. Lift bread dumplings out of the water with a skimmer, drain. Arrange ragout with dumplings, sour cream and cranberries. Garnish with the rest of the parsley
4
Fry until golden brown while stirring. Gradually add stock while stirring. Add meat and carrots, bring to the boil and simmer for about 15 minutes. Let dumplings simmer in boiling salted water for about 20 minutes. Season ragout with salt, pepper, sugar and mustard. Lift bread dumplings out of the water with a skimmer, drain. Arrange ragout with dumplings, sour cream and cranberries. Garnish with the rest of the parsley