Roasted venison leg with cabbage and potato dumplings

Last Updated on October 3, 2024

Sprayed venison leg, baked until tender, served with braised cabbage and homemade potato dumplings.

Ingredients:

Range for 4 servings: 800 g of venison leg

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120 g of bacon 50 g lard 10 g smooth flour bean leaf new spices thyme water salt For cabbage: 1 pk small cabbage heads 2 pcs onions 2 pcs onions 100 ml water 25 g lard 15 g smooth flour cumin sugar ocet salt For dumplings: 500 g of pre-cooked potatoes in their skins 100 g of coarse flour 100 g of semolina 2 pcs oats water salt

Procedure:

1. Cleaned venison, deblanch and pierce with bacon wedges, tie with twine if necessary, season with salt and pepper with ground wild spices
2. Place the meat in a roasting tin, add the lard and cover with water, roast in an oven heated to 190-200 °C until tender, basting occasionally with water and pouring over the fat
3. Remove the roasted meat, fry the juices in the fat, dust with flour, fry, pour a little water and stir well, simmer for about 20 minutes
4. Chop the peeled onion finely, fry in lard until golden brown, dust with flour and after a slight browning add the roux to the cabbage, simmer, stirring occasionally until tender, finally season the cabbage with salt, sugar and vinegar
6. Peel and grate the potatoes cooked in advance, mix with eggs, coarse flour, semolina and salt, work into a stiffer dough and form loaves
7. Put the dumplings in boiling salted water and cook slowly, cut the finished dumplings into slices
8. Serve the slices of venison leg with cabbage, garnished with dumplings.