Game Consommé with deer dumplings

Game Consommé with deer dumplings

December 24th, 2018 | starter

A clear game soup with deer meat balls is a festive affair. Just right as a starter for Christmas! The broth is easy to prepare and can be cooked well before the festive season. Also, the deer dumplings can be prepared in advance and frozen. So to say, an appetizer that comes from the cold… for a relaxed Christmas for the cook.

Game Consommé with deer dumplings

There’s nothing better than a home-cooked broth, whether chicken, beef, fish, vegetables or, as today, game. A good broth is a basis to cook ragouts and gravy or soups. It is generally prepared in the same way, no matter on which basis you cook it: Bones, meat and vegetables are roasted in the oven, then poured with liquid, cooked for a very long time and strained. Voilà!

Above: Ingredients for a game stock - Below: Ingridients after roasting, cooked broth

Game Stock

(Preheat the oven to 200° C)

2.5 - 3 kg deer bones, trimmings

rinse the bones with cold water, chop them into pieces, spread the bones and trimmings in a large roasting pan or a deep baking tray

4 onions

fry the halved onions with the cut surface down in a hot pan until they are brown, almost black

2 large bunches of soup vegetables (carrot, celery, leek, parsley root, smooth parsley)

chop, add to the bones on the roasting pan

2 TS peppercorns

6 allspice grains

3 cloves

3 bay leaves

12-15 juniper berries

4-5 thyme branches

1 star anise

add to the bones, mix, roast at 200° C for about 30 minutes

2 TS tomato paste

add, mix and roast for another 15 minutes

fill the bones into a large stock pot, boil the roast in the roasting pan with water and add to the bones, fill with cold water until the bones are well covered, bring to a boil

simmer gently for about 2 to 2.5 hours, using a skimmer to remove the rising foam

strain the stock through a cloth, then boil to the desired concentration as desired

Deer Dumplings

(gives about 32 dumplings)

400 g of venison

100 g of streaky bacon

dice in small cubes, place in a blender

100 g of cream

2 eggs

2 ts chopped smooth parsley

2 ts dried marjoram

2 ts of dried thyme

2 ts dried rosemary

add to the venison, chill for 30 minutes, then mix in a blender until you get a homogeneous mass

100 breadcrumbs

add and mix

salt, pepper from the mill

nutmeg from the mill

season to taste and form dumplings of about 3-4 cm in diameter

1 onion

1 bay leaf

bring to a boil enough salted water, add onion and bay leaf, then cook the dumplings in a gentle heat for about 10 minutes

a few stems of chives

a bit of sherry

serve the dumplings in the game stock sprinkled with finely chopped chives, season to taste with salt, pepper and a dash of sherry

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March 29th, 2018 | on the road

Shore leave St. Cruz de La Palma/Canary Islands

The Italian ship’s doctor, known for his passion for good food, invited us to this restaurant. He has been visiting it for years on every port stay in Santa Cruz. Now we know why. A tiny house with an even tinier kitchen, six tables, great taste and even greater hospitality. Happy, who gets a table at Doña Carmen, at the ENRICLAI in Santa Cruz de La Palma.