Braised Venison Leaf with Buttermilk Napkin Dumplings

Dice leek, onions, carrots and celery. Crush juniper berries, put half aside. Mix kitchen herbs, vegetables, spices, vinegar and red wine and marinate the venison leaves in it for 24-two days with the lid closed. Remove the venison leaves from the broth and dry them. Pour the broth through a sieve and drain the vegetable mixture. Heat oil in a casserole, brown meat in it, season with salt, season with pepper. Remove meat, brown vegetables. Put the venison leaves on top, add half of the marinade and cook everything together in a closed casserole on the 2nd rack from the bottom at 160 °C for about 2 1/2 hours. Keep meat warm. Pour the gravy through a sieve. Squeeze vegetables well. Bring gravy to a boil over medium heat. Add whipping cream and remaining juniper berries and cook until creamy. Slice meat and bring to table with sauce.

For the napkin dumplings, cut the toast into 1 cm cubes. Peel and finely dice the shallots and sauté in the butter. Remove the frying pan from the stove, pour the buttermilk into the frying pan and pour the amount on the spot over the bread cubes form. Separate the eggs and add the egg yolks to the buttermilk-bread mixture form. Mix everything well with a wooden spoon and season with salt, pepper and nutmeg. Let the bread mixture swell for at least 2 hours. Whip egg whites until stiff and gently stir in. Spread the dumpling mixture over a length of 15

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