Saddle of Venison with Cranberry Compote, Mushroom Dumplings and Squash

Name: Saddle of Venison with Cranberry Compote, Mushroom Dumplings and Squash
Prep time: 1 h
Cook time: 2 h 30 min
Total time: 2 h 30 min
Yield: 8 portion
Ingredients: 80 gram jam sugar 1:1; 1 star anise; 5 allspice berry; 2 juniper berry; 1 clove; ½ teaspoon salt; ½ teaspoon pepper, ground; 70 gram water; 200 gram cranberry, dried; 800 gram venison, roe saddle, boneless; 8 allspice berry; 4 juniper berry; 2 clove; 1 teaspoon thyme leaf, fresh; 2 teaspoon oregano, fresh; ½ teaspoon rosemary, fresh; 1 bay leaf, dried; 5 gram salt; ½ teaspoon pepper, ground; 1650 gram water; 30 gram mushroom, dried; 140 gram wheat flour; 20 gram butter, unsalted (from cows' milk); 1 teaspoon baking powder; 1 ¼ teaspoon salt; ¾ teaspoon pepper, ground; 5 sprig parsley, fresh; 40 gram whole cow milk; 1 egg, European medium (53-63 g) (from chicken); 800 gram red kuri squash

Brak ocen

Przygotowanie 1 godz.

Czas całkowity 2 godz. 30 min

8 portion

Składniki

Cranberry Compote

jam sugar 1:1
80 gram
star anise
1
allspice berry
5
juniper berry
2
clove
1
salt
½ teaspoon
pepper, ground
½ teaspoon
water
70 gram
cranberry, dried (see tip)
200 gram

Venison

venison, roe saddle, boneless cut in 4 equal pieces
800 gram
allspice berry
8
juniper berry
4
clove
2
thyme leaf, fresh
1 teaspoon
oregano, fresh
2 teaspoon
rosemary, fresh
½ teaspoon
bay leaf, dried
1
salt
5 gram
pepper, ground
½ teaspoon
water
1650 gram

Mushroom Dumplings and Squash

mushroom, dried
30 gram
wheat flour
140 gram
butter, unsalted (from cows' milk) diced
20 gram
baking powder
1 teaspoon
salt
1 ¼ teaspoon
pepper, ground
¾ teaspoon
parsley, fresh cut in pieces
5 sprig
whole cow milk
40 gram
egg, European medium (53-63 g) (from chicken)
1
red kuri squash peeled, cut into 8 pieces, seeds removed
800 gram
vegetable oil
20 gram
honey
20 gram
cinnamon, ground
½ teaspoon
marjoram, fresh
1 heaped teaspoon
coriander, fresh
1 teaspoon
paprika, sweet
½ teaspoon

Finalisation

onion halved
50 gram
garlic clove
1
vegetable oil plus extra for frying
30 gram
Sherry
50 gram
salt
1 teaspoon
pepper, ground
½ teaspoon
nutmeg, ground
¼ teaspoon
thyme, fresh
½ teaspoon
vegetable stock paste
1 heaped teaspoon
1 vegetable stock cube (for 0.5 l), crumbled
water
510 gram
butter, unsalted (from cows' milk) diced
50 gram
cornflour (starch)
10 gram
sour cream, 20% fat
100 gram