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Wild Consomé mit Reh-Klößchen

Game Consomme 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 Consomme 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!

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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