Quartier de derrière du Daim - Roast Venison

Bacon Dumplings

Bacon Dumplings

Ingredients:

  • Haunch of Venison

  • Salt

  • pastry

    • water

    • Flour - enough to make a pastry crust that covers the haunch

    • 6 eggs

    • salt

  • Buttered parchment paper to wrap the haunch

  • Currant jelly to serve.

Preparation:

  • Remove the chump bone. (The bone where the loin meets the leg)

  • Sprinkle with salt and ground pepper.

  • Crush together garlic, rosemary and and rub on the haunch.

  • Make sufficient quantity of paste (dough) adding only a little water as it must be very firm

  • Wrap the dough in a wet cloth and leave it to rest for an hour

  • Afterwards,, roll it out to about 1/8 “

  • Wrap the venison entirely in the dough

  • Wrap it with buttered parchment paper

  • Put the venison on a spit if you have it or a rack in a roasting pan

  • Let it roast at 350 degrees for three hours

  • Take off the paper and let the dough brown.

  • Slice and serve it with currant jelly.

RecipesDavid AnchelComment