Haunch of Venison with Red Wine Plums and Finger-Shaped Potato Dumplings
- 800 g haunch of venison or venison meat without bones
- 1/2l Blaufränkisch
- 150 g dried plums
- 1 small cinnamon stick
- 2 large onion
- 3–4 carrots
- ¼ piece celery
- 2 cloves
- 1 brunch of thyme
- 10 peppercorns
- 1 bay leaf
- 1 TBL tomato extract
- 1/4l beef stock
- ½ teaspoon starch
- olive oil to fry
- Soak dried plums together with cinnamon in red wine for a day.
- Peel onions, celery and carrots, chop into 1 cm large dices. Season venison with salt and pepper, sauté in olive oil. Remove meat from the pan. Put vegetable dices into the pan and roast. Strain dried plums.
- Add tomato purée to the vegetable and roast for a short time. Pour the Blaufränkisch into the wine where the dried plums were soaked and cook until the settings have dissolved from the bottom of the pot. Combine venison and the vegetables in a stewing pan. Add cloves, thyme, peppercorn and bay leaves and fill up with broth. Simmer for approximately one hour in the preheated oven at 200˚C, pour with gravy from time to time.
- Remove the cooked meat from the oven and wrap into aluminium foil. Strain gravy and boil down for a few minutes. Add the dried plums and simmer shortly. Thicken gravy with a little corn starch. Cut venison into slices and serve with red wine plums.
- Finger-shaped potato dumplings match well–which we buy in the super market and sauté gradually in butter until golden-brown.
No way out! This calls for Blaufränkisch Reserve or Shiraz!