Venison loin on wine with dumplings

Roasted venison served with a delicious sauce made from puddings, currant jam, red wine …

Ingredients:

Recipe for 4 servings: 500 g of venison loin 80 g of vegetable fat 80 g root Vegetable Recipes 60 g smooth flour 50 g of bacon 50 g of grain puree

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30 g rhubarb jam 30 g peppermint 30 g of 10 ml red wine 4 dcl of wine 1/4 dcl of vinegar 1 pc larger onion 1/2 pc lemon sugar salt For dumplings: 350 g white lids 50 g coarse flour 300 ml milk 3 pcs eggs vegetable fat know parsley salt

Procedure:

1. Wash the venison loin well, dry it and then stuff it with bacon
2. Slightly salt and fry the back of the lamb in half the fat
3. Remove the meat, add a little sugar to the broth and let it caramelise
4. Add the washed, chopped root Vegetable Recipes and fry them for a while
5. Season the base, add tomato paste, fry again for a while, finally pour vinegar and pour the broth, let it boil, put the meat back into the sauce and simmer it
6. Remove the soft meat, keep it warm and thicken the base of the sauce with the roux
7. Stir well, add the crushed gingerbread, pudding, currant preserves and simmer
8. After about 45 minutes of cooking, add the red wine, a little sugar and heat the sauce briefly
9. Finally, strain the sauce through a small-mesh sieve, season it with spices, add salt if necessary
10. Leave the cubed veka to dry until the next day, then sprinkle it with half of the milk, mix the egg yolks with the other half, add salt, coarse flour and chopped parsley
2. Mix everything with the lid and then incorporate the stiff snow from the egg whites
3. Brush a cloth with oil and put the dough in it, shaped into a dumpling
4. Tie the ends and put the dumpling in boiling water
5.

Note:

– For the preparation of the roux see.