Venison Fillet with Mushroom Dumplings
Serving: 4
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Directions
- <h3>Venison Fillet:</h3>
- 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.
- <h3>Mushroom Dumplings:</h3>
- 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.
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
- <h3>Mushroom Dumplings:</h3>
- 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