Name: Venison Haunch in Cream Sauce with Homemade Dumplings
Total time: 1 h 30 min
Yield: 4
Ingredients: 1 kg venison; 100 g pork fat; 500 ml white wine vinegar; 2 carrots; 2 parsley roots; celery, as needed; 2 onions; 8 peppercorns; 5 allspice berries; 2 juniper berries; 2 bay leaves; 1 pinch of thyme; 500 ml white wine; 2 tbsp vegetable oil; 2 tbsp butter; 1 tbsp plain flour; 1 lemon; 1 tsp mustard; 1 tbsp caster sugar; 200 ml milk; 300 ml whipping cream; 1 egg; 200 ml soda water; salt, as needed; baking powder, as needed; 400 g coarse flour; 3 bread rolls; water, as needed

1 kg venison

100 g pork fat

500 ml white wine vinegar

2 carrots

2 parsley roots

celery, as needed

2 onions

8 peppercorns

5 allspice berries

2 juniper berries

2 bay leaves

1 pinch of thyme

500 ml white wine

2 tbsp vegetable oil

2 tbsp butter

1 tbsp plain flour

1 lemon

1 tsp mustard

1 tbsp caster sugar

200 ml milk

300 ml whipping cream

1 egg

200 ml soda water

salt, as needed

baking powder, as needed

400 g coarse flour

3 bread rolls

water, as needed

Venison Haunch in Cream Sauce with Homemade Dumplings

Venison Haunch in Cream Sauce with Homemade Dumplings

Total: 1 h 30 min

Servings: 4

Method

01.

The full method is for members

Ingredients

Similar recipes

Beef Carbonnade (Flemish Beef Stewed in Beer)

Czech Garlic Batter Cutlets

Creamy Horseradish Sauce