With Thomas Gstettenbauer in the „Hirschpark” wildlife park in Bernried, fun for the whole family is all but guaranteed. And there is good food too. Here, he shares his recipe for roast young venison and bread dumplings
Roast venison with bread dumplings
With Thomas Gstettenbauer at „Wild-berghof Buchet”, guests sure have a lot to discover. The deer park there invites you to enjoy romantic, circular walks. Local game can be eaten at the associated inn. You can find suitable souvenirs in the farm shop. Thomas reveals his recipe for roast young venison with bread dumplings and cranberries – for you to try at home.
Ingredients for 4 people
For the meat:
- 1 kg young leg of venison (filleted)
- 3-4 tbsp. clarified butter
- 1 onion
- 1 large carrot
- ¼ celery bulb
- 2 garlic cloves
- 100 ml red wine
- 250 ml game stock
- 1 pinch rose paprika powder, salt, pepper
- 2 tablespoons butter
- Bay leaf, juniper berries
For the sauce:
- 1 tbsp flour
- 50 ml red wine
- Salt and pepper
- 1 tbsp cranberry (jar)
- 2 tbsp quince jelly
- 50 ml cream (optional)
For the bread dumplings:
- 8 bread rolls
- 0.2 l milk
- 100 g onions
- 50 g butter
- 4 eggs
- Salt, white pepper, parsley
Preparation
Step 1
Dab the meat down until dry and brown in 3-4 tbsp. clarified butter in a roasting pan. Peel 1 onion, 1 carrot and 1/4 celery, dice finely and fry for several minutes. Then season with 1 pinch rose paprika powder, 2 tbsp butter, 2 finely chopped garlic cloves, bay leaf and juniper berries.
Step 2
Add 100 ml red wine and 250 ml game stock. Cover and simmer over a gentle heat for about 60 minutes. In the meantime, prepare the bread dumplings (steps 4 and 5).
Step 3
Remove the meat and keep warm. Reduce the game stock. Season the stock again with 50 ml wine, salt and pepper and refine with 1 tbsp cranberries and 2 tbsp quince jelly. Mix 1 tbsp flour with water and use to thicken the sauce. Refine with 50 ml cream if required.
Step 4
Cut 8 bread rolls into even, thin slices, pour 0.2 l of hot milk over them, cover and leave for approx. 15 minutes.
Step 5
Sauté 100 g diced onion in 50 g butter. Add 4 eggs, salt, pepper and finely chopped parsley and mix to form a loose dough. Form dumplings and cook in salted water for about 20 minutes. Slice the meat and arrange on plates with the dumplings. Serve with sauce and cranberries.
