Braised roast venison with semolina dumplings and wild berries

Name: Braised roast venison with semolina dumplings and wild berries
Yield: 4 loaf
Ingredients: 800 g / 28 - 29 oz deer shoulder (or neck); 10 g / 2 tsp venison seasoning; 5 g / 1 tsp salt; 30 g / 2 tsp tarragon mustard; 400 g / 14 - 15 oz wild venison bones; 60 g / 1/4 cup butter; ¼ celeriac; 2 carrots; 2 yellow beets; 2 onions (approx. 200 g / 7 oz); 100 g / 3 - 4 oz air-dried, smoked bacon (hamburger bacon); 50 g / 1/4 cup tomato paste; 750 ml red wine / 3 cups (e.g. Zweigelt, Blaufränkisch); 250 ml / 1 cup red port wine; 1,5 l / 6 - 7 cups beef soup or gravy; 2 g / 1 tsp coriander seeds; 3 bay leaves; 2 g / 1 tsp black peppercorns; 2 tsp / 1 oz cold butter; 2 g / 1 tsp cornstarch; 350 g / 12 oz toast bread (approx. ½ roll); 2 tsp / 1oz butter; 1 sprig lovage; 3 eggs; 60 g / 4 tsp sour cream; 150 ml / 3/4 cup milk; Salt; Nutmeg; 2 tsp / 1 oz butter for frying; 25 - 30 g / 5 tsp wild berry, alternatively rowanberry compote

When the weather gets colder and the leaves start turning, we like heartier cuisine. Autumn is the perfect season for all things venison!

Preparation

Season shoulder with venison seasoning and salt, coat with mustard.

Roast bones in a casserole with 1 tsp butter at medium temperature for about 5 minutes until brown. Wash root vegetables thoroughly, cut into 2 cm pieces and roast with the bones for 2-3 minutes. Peel and coarsely chop onions, add, roast for 2-3 minutes longer. Finely dice pancetta, add. Add tomato paste, stir quickly and immediately douse with half of the red and port wine. Cook until it roasts again. Repeat process with remaining port and red wine.

Add shoulder to pan. Top up with soup or gravy and add cilantro, bay leaf and pepper. Cover the pan with baking paper (serves as protection, so the liquid can also evaporate). Braise the roast for 1-1.5 hours in a preheated oven at 160 °C top/bottom heat until tender. If necessary, add some more soup or gravy.

Meanwhile, cut bread into cubes for the semolina dumplings. Foam the butter in a pan and let it brown while stirring until it is fragrant. Pluck lovage and chop finely. Add lovage, eggs, sour cream, milk, brown butter, salt and nutmeg to toast and mix thoroughly. Let stand for 10 minutes.

Spread the soaked mixture lengthwise on plastic wrap or on a clean, odourless tea towel and shape to desired width (about 5 cm in diameter). Carefully close foil at both ends like a candy (tie tea towel with splits) and wrap foil roll (tea towel not) again with tin foil for better stability. Cook in simmering water for about 35 minutes, covered. Lift out of water, unwrap from foil (or tea towel).

Remove shoulder and place on a plate covered with cling film in oven at 50 °C top/bottom heat until warm. Strain sauce and reduce to desired consistency.

Cut dumplings into finger-thick slices and roast gently in a pan with foamed butter until golden brown on both sides.

Mix cold butter vigorously into sauce with a hand blender, thicken with starch dissolved in a little water if necessary. Cut meat across the grain into finger-thick slices. Serve meat with sauce, semolina dumplings, wild berries and burnet.

Variations

Instead of venison, use shoulder or leg of chamois.
Instead of coriander, bay leaf and pepper, use 1 teaspoon of venison seasoning

Tip: Accompany with a glass of "Blauer Zweigelt"