Venison Fillet with Mushroom Dumplings

Serving: 4

Ingredients

  • 30 ml oil

  • 500 g venison bones, cut up

  • 1 leek, sliced

  • 2 carrots, sliced

  • 2 sticks celery, chopped

  • 250 ml red wine

  • 250 ml beef stock or water

  • 150 g butter ice cold, cubed

  • 750 g venison fillet

  • 50 g butter

  • Salt

  • Freshly ground black pepper

  • Mushroom Dumplings:

  • 250 g Porcini mushrooms

  • 30 ml butter

  • 1 leek, white only, chopped

  • 400 g potatoes, raw

  • 400 g potatoes, boiled in the skin

  • 180 g flour

  • 100 ml hot milk

  • 2 eggs

  • Salt & pepper to taste

Directions

  1. Venison Fillet:

  2. Heat 15ml of the oil in a saucepan and brown the bones and vegetables. Pour in the wine and stock, bring to the boil and simmer over a medium heat until the liquid has been reduced by half.

  3. Remove the bones, pour the stock through a sieve and rub the vegetables through, mix well and simmer to reduce the mixture by one quarter. Stir in the cubed butter, adjust the seasoning and keep warm.

  4. Preheat the oven to 200ºC.

  5. Season the fillet with salt and pepper. Heat the remaining 15ml oil and 50g butter in a roasting tin. Brown the meat all over. Roast in the heated oven for about 8-10 minutes turning frequently.

  6. Remove the meat from the oven. Cover and let rest for 5 minutes. Slice the meat and serve with the sauce and mushroom dumplings.

  7. Mushroom Dumplings:

  8. Trim the mushrooms, pat with a damp cloth to remove any impurities and chop finely. Heat the butter in a frying pan and sauté the white of the leek until soft, add the mushrooms. Fry for about 3 minutes then season with salt & pepper to taste.

  9. Peel and grate the raw potatoes, and then wrap the grated potato in a cloth, squeeze very well to remove all excess moisture.

  10. Peel and grate the cooked potatoes and mix with the raw potato. Add the flour and stir well.

  11. Stir in the milk, and then the eggs. Stir very well.

  12. Mix in the mushroom mixture.

  13. Bring water to the boil in a saucepan. With wet hands shape the dough into 8 dumplings. Place the dumplings in the boiling water, reduce the heat and simmer for 20- 25 minutes.