Remove the bones from the leg of venison and carve the meat into its individual parts. Finely chop the venison bones and working steps. Fry heartily in hot oil. Cut off the vegetables, add and fry. Add paradeis pulp, fry and extinguish with a little red wine. Reduce the red wine and extinguish again. Do the same with the port. Fill up with cold water until the bones are covered.
Gently simmer the broth for 3 hours, skimming off the foam repeatedly. Add the spices and the halved orange. Strain through a chaff hanger and cook the sauce to the desired consistency. Bind with a tiny bit of butter and season. Season the individual pieces with salt and pepper and brown on all sides. Roast on a rack in the oven at 160 °C
roast for 10 to 12 min.
Potato dumplings Clean the potatoes and put them on sea salt in the oven at 180 °C for about 60 min. Peel them and press them through a potato press. Add the remaining ingredients and work them into the warm potato mixture. Make a boil test. Form small dumplings and perhaps fill them. Cook in lightly simmering salted water until tender. Top with butter and toasted bread crumbs.
Tip: Stock up on high-quality spices – it pays off!
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