Venison ragout with bread dumplings

Name: Venison ragout with bread dumplings
Cook time: 2 h
Total time: 2 h
Yield: 4
Ingredients: 1 Carrot; 150 g Celeriac; 2 Onions; 10 Stem(s) Thyme; 1 Bay leaf; 2 Cloves; 1/2 TEASPOON Peppercorns; 2 Juniper berries; 2 Allspice seeds; 200 ml dry red wine; 125 ml Wine vinegar; 800 g Venison (shoulder, bow); 1 TABLESPOON Oil; 5 (à 50 g) Bread roll, from the day before; 150 ml Milk; 100 g streaky smoked bacon; 1 TABLESPOON Flour; 1 glass (400 ml) Game fund; 1/2 bunch Parsley; 2 Eggs (size M); 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp grated nutmeg; 150 g Whipped cream

AUTHOR
Zackary Austin

DIFFICULTY
easy

RATING

COOK TIME
120 mins

TOTAL TIME
120 mins

Ingredients

Servings: 4

1 Carrot
150 g Celeriac
2 Onions
10 Stem(s) Thyme
1 Bay leaf
2 Cloves
1/2 TEASPOON Peppercorns
2 Juniper berries
2 Allspice seeds
200 ml dry red wine
125 ml Wine vinegar
800 g Venison (shoulder, bow)
1 TABLESPOON Oil
5 (à 50 g) Bread roll, from the day before
150 ml Milk
100 g streaky smoked bacon
1 TABLESPOON Flour
1 glass (400 ml) Game fund
1/2 bunch Parsley
2 Eggs (size M)
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp grated nutmeg
150 g Whipped cream

Directions

1
Peel carrot, celery and 1 onion and cut into small cubes or slices. Wash the thyme and, except for something to garnish, pluck leaves from the stalks. Crush bay leaf, cloves, peppercorns, juniper berries, allspice and thyme in a mortar. Mix wine, vinegar, vegetables and spices. Wash the meat, dab dry, cut into cubes, mix with 1 tablespoon of oil and fold into the marinade. Chill for 24 hours, turning occasionally.
2
Cut the bread rolls into cubes. Heat the milk, pour over the rolls and leave to stand for about 30 minutes. Peel 1 onion and cut into fine cubes. Heat 1 tablespoon of oil, fry the diced onion for about 5 minutes until transparent, set aside and let cool. Pour the meat and vegetables into a sieve and collect the marinade. Cut the bacon into cubes and leave to cook until translucent in a saucepan, add the meat and fry vigorously on all sides for approx. 10 minutes. Fry the vegetables for the last 3 minutes. Sprinkle with flour. Deglaze with the marinade and braise for about 30 minutes. Add game stock and braise for about 30 minutes with closed lid. In the meantime wash parsley, shake dry and chop finely. Add eggs, parsley and steamed onion cubes to the rolls.
3
Fry the vegetables for the last 3 minutes. Sprinkle with flour. Deglaze with the marinade and braise for about 30 minutes. Add game stock and braise for about 30 minutes with closed lid. In the meantime wash parsley, shake dry and chop finely. Add eggs, parsley and steamed onion cubes to the rolls. Knead everything well together. Season with salt, pepper and nutmeg. Form 8 dumplings and let them simmer in boiling salt water for about 20 minutes. Refine ragout with cream and season with salt and pepper. Lift bread dumplings out of the water with a skimmer, drain. Arrange the ragout with the dumplings on plates and garnish with thyme
4
Knead everything well together. Season with salt, pepper and nutmeg. Form 8 dumplings and let them simmer in boiling salt water for about 20 minutes. Refine ragout with cream and season with salt and pepper. Lift bread dumplings out of the water with a skimmer, drain. Arrange the ragout with the dumplings on plates and garnish with thyme