Preheat both the oven and a baking tray to 80ºC without the fan. Pat the meat dry with kitchen paper. Heat the oil in a large frying pan over a high heat and sear the venison all over, together with the rosemary, for 3-4 minutes in total. Place on the preheated tray and season with salt and pepper (leave the pan to one side – do not wash). Set the meat thermometer to 60ºC and insert the probe horizontally into the centre of the meat. Put in the oven until the thermometer alarm sounds (approx. 60-75 minutes).
Using the same pan as before, sauté the shallots and juniper berries for 2-3 minutes, along with any remaining rosemary. Add the grape juice and balsamic vinegar. Bring to the boil and reduce by half. Sieve the mixture into a sauce pan. Add the stock and cream and reduce further until the sauce has a smooth consistency. Set aside and keep warm.
Cut the Brussels sprouts in half and blanch in boiling water, with a little salt, until soft. Remove and rinse under cold water, reserving the cooking liquid. Place the Brussels sprouts into another pan with the butter and 3-4 tbsp of the reserved cooking liquid. Set aside until ready to serve.
|5 Large eggs|
|1⁄2 tsp Salt|
|A pinch Nutmeg|
|Butter (for frying)|
For the Swiss dumplings, mix all the ingredients in a bowl. Stir to combine the ingredients and then beat with a wooden spoon for 3-4 minutes until bubbles appear on the surface. Bring a large pan of water to the boil and add salt. Position a flat grater (sharp side down) over the water. Divide the dough into 3-4 portions and push each portion through the holes into the boiling water. Simmer the dumplings until they rise to the surface of the water and are tender (approx. 2-3 minutes). Remove with a slotted spoon and rinse under cold water. Cook the remaining portions of the dough the same way. Set aside until just before serving.
To serve, reheat the sauce and the Brussels sprouts. Fry the dumplings in melted butter until golden brown and heated through. Slice the venison and arrange with the dumplings on preheated plates, and serve with the sauce and sprouts.
Alternatives: Roe Deer Loins or Red Deer Rack
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