Venison Fillet with Mushroom Dumplings

Venison Fillet:

• 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.
• 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.
• Preheat the oven to 200ºC.
• 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.
• Remove the meat from the oven. Cover and let rest for 5 minutes. Slice the meat and serve with the sauce and mushroom dumplings.

Mushroom Dumplings:

• 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.
• Peel and grate the raw potatoes, and then wrap the grated potato in a cloth, squeeze very well to remove all excess moisture.
• Peel and grate the cooked potatoes and mix with the raw potato. Add the flour and stir well.
• Stir in the milk, and then the eggs. Stir very well.
• Mix in the mushroom mixture.
• 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.