Venison filet with juniper-honey sauce

Name: Venison filet with juniper-honey sauce
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 4
Ingredients: 1 kg Brussels sprouts; 10 discs Bacon; 1 package (750 g) dumpling dough half & half; 750 g released, kitchen-ready saddle of venison; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 2 TABLESPOONS Oil; 1/2 bunch Thyme; 15 Juniper berries; 1 glass (400 ml) Game fund; 3-4 Tbsp Tannenhonig; 1 TEASPOON Cornstarch; 25 g Butter; 7-10 Tbsp Kitchen yarn; baking paper

AUTHOR
Diane Archer

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 4

1 kg Brussels sprouts
10 discs Bacon
1 package (750 g) dumpling dough half & half
750 g released, kitchen-ready saddle of venison
7-10 Tbsp Salt
7-10 Tbsp Pepper
2 TABLESPOONS Oil
1/2 bunch Thyme
15 Juniper berries
1 glass (400 ml) Game fund
3-4 Tbsp Tannenhonig
1 TEASPOON Cornstarch
25 g Butter
7-10 Tbsp Kitchen yarn
baking paper

Directions

1
Clean and wash the Brussels sprouts. Put 5 slices of bacon in a pan without fat, take them out. Cut 2 bacon slices in half for garnishing. Put the dumpling dough into a bowl, crumble 3 slices of bacon finely and knead them into the dumpling dough.
2
Make gnocchi out of it. Cover and put to one side. Wash the meat and dab dry. Season with salt and pepper. Wrap 5 slices of bacon around it. Tie together with kitchen string. Heat oil in a pan.
3
Brown the meat well all around. Put the pan with the frying set aside. Place the meat on a baking tray lined with baking paper. Bake in a preheated oven (electric cooker: 150 °C/ convection oven: 125 °C/ gas: level 1) for approx. 30 minutes.
4
Put the gnocchi in boiling salted water and let them simmer for about 10 minutes at low heat. Meanwhile, put the Brussels sprouts in a little boiling salted water, bring to the boil and steam over medium heat for 18-20 minutes.
5
Wash the thyme, shake dry and pluck the leaves from the stalks. Heat the pan with the frying set, add 3/4 of the thyme leaves and juniper berries. Deglaze with game stock, stir in honey, bring to the boil and simmer at low heat for about 8 minutes.
6
Stir the starch and 4 tablespoons of water until smooth. Bring the sauce to the boil again, allow the mixed starch to run in, bring to the boil and simmer for 1 minute. Season again with salt and pepper. Keep sauce warm. Froth butter in a small pot.
7
Remove meat from the oven, cover and place on a board. Pour the gravy carefully from the baking paper into the sauce, stir. Drain the Brussels sprouts and let them drain. Lift the dumplings out of the water and let them drain.
8
Cut the meat open. Arrange meat with sauce, Brussels sprouts and dumplings sprinkled with foamed butter on plates. Garnish with remaining thyme and bacon bits.