Game Ragout Black Bread Dumpling Bowl

For the venison ragout and black bread dumpling bowl, first preheat the oven to 180 °C top/bottom heat.

For the ragout, pat the meat dry and cut into large cubes. Clean and peel the celery and carrots and cut into thumb-sized pieces. Finely chop the shallots. Wash the leek and cut into thick rings.

Heat oil in a roasting pan and sear the meat cubes in it all around. Remove meat and roast shallots in the drippings. Add tomato paste and fry briefly. Add the aromatics and deglaze with sherry. Reduce to half. Add the meat and root vegetables, pour in red wine and beef stock so that the ingredients are just covered with liquid. Season with salt and pepper, cover and braise in the oven for 50 minutes. Add the mushrooms and braise for another 20 minutes.

In the meantime, for the dumplings, cut brown bread into cubes about 1 x 1 cm. Mix in a large bowl with milk, eggs, salt, pepper and nutmeg and press well.

Finely dice onion and garlic and sauté in a heated pan with a little oil until translucent. Set aside, let cool slightly and add to dumpling mixture. Mix well. Tightly twist dumpling mixture in a kitchen towel or plastic wrap and boil in enough salted water for 5 minutes. Then cover and let steep for 10 minutes, strain and keep warm if necessary.

Fill ragout into bowls, cut dumplings into slices.

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