We hunt. Sorry about that- but we do.Well, Killian does, he says he’ll trust me with a rifle when I can manage a stick shift- which means I wont be hunting anytime soon.
VENISON ROAST with German bread dumplings
1 hind leg of venison, shank removed—find a hunter or a butcher who offers game. Ask for the back leg of a young animal—do anything necessary to obtain this… sexual favors, state secrets, your first born
Salt 6 to 8 garlic cloves, peeled and cut into thick slivers
1/4 cup olive oil
About 1 cup of red wine, stock or water
2 tablespoons minced sage
2 tablespoons freshly ground black pepper
German BREAD DUMPLINGS (if you are short for time, spaetzle would be a great alternative)
8 to 10 slices of stale bread –not wonder bread. You want a solid loaf with a good crumb
1 teaspoon salt
1 1/4 cups tepid milk (not skim)
3 slices bacon
1/4 cup minced onion or shallot
1 tablespoon minced parsley
1 teaspoon dried marjoram
2 eggs, lightly beaten
Let the meat sit on a cutting board for 30 minutes before proceeding (more or less). After 30 minutes have elapsed, preheat the oven to 450°F. Mince the garlic into a paste with the salt and rub all over the meat, and then massage the oil all over it. Set the leg of venison on a rack in a roasting pan and pour enough wine, stock or water into the bottom of the roasting pan to just moisten the bottom—don’t cover the bottom or the meat will steam. You just want to limit the amount of smoke and prevent the fond from scorching. Put the venison in the oven and roast until it is nicely browned, but no more than 20 to 25 minutes. (Watch this- venison is lean and can quickly turn to shoe leather)
Take the venison out of the oven and drop the temperature to 350°F. Carefully sprinkle the minced sage and black pepper all over the roast.
Meanwhile—After you take the venison out of the fridge, crumble the stale bread and put it into a bowl. Pour the lukewarm milk over the bread and let it stand while you’re getting the venison ready to roast. If it looks like there is not enough milk, add a little water.
Fry the bacon in a small skillet and remove when crispy. Chop it fine. Sauté the onion in the bacon fat until it’s nice and brown. Mix the bacon and onion in a small bowl and allow to cool. Once it’s cool, mix in the parsley and marjoram.
When the venison goes into the oven, set a large pot of salted water on the stove to boil. Once it boils, drop the heat to a simmer.
If there is any milk still in the bread bowl, pour it off. Mix the bacon, onions, parsley and marjoram in with the bread. Squish it all through your fingers. Wait until the venison is resting to cook the dumplings.
While the meat rests, add the beaten eggs and mix well to combine. If the batter is too wet to form dumplings, add breadcrumbs a tablespoon at a time until you can roll the batter into a ball with your hands. Make sure your hands are wet when you do this or the batter will stick all over them. Gently lower each dumpling into the simmering water. Cover the pot. Once they float back to the surface, let them cook for another minute or two, then remove with a slotted spoon. Put them into the roasting pan you cooked the roast in. Drizzle with melted butter and toss on breadcrumbs. Slide under the broiler until you have crispy brown tops. Serve with the meat.