Venison Goulash in Juniper Cream with Macadamia Nut Dumplings

Cut the venison into coarse cubes and place in a suitable bowl with lid form. Add the peeled and diced vegetables, spices and red wine. Cover the dish with the lid and marinate the meat in it, preferably for one night. Drain in a sieve and dry the meat.

Heat clarified butter in a saucepan and brown the meat evenly. Add currant jelly and soy sauce. Add the pickled vegetables, season with salt and pepper, add the culinary herbs from the marinade and pour in the red wine stock. Add 1/2 liter of game stock and do everything together in an open saucepan. When the meat is cooked, remove it from the sauce and put it in a separate saucepan. Strain the liquid with the vegetables through a fine sieve and boil a little repeatedly.

Grind the juniper berries and roast them in the hot frying pan. Fill up with the whipping cream, boil by about half, drain and add to the strained sauce form. Add the meat to the sauce and simmer gently. Just before serving, fold in the cranberries, whipped cream and parsley.

Macadamia nut buttons: Beat the eggs in a baking bowl until smooth. Gradually mix in the flour. Beat the dough with a wooden spoon until it bubbles. Season with salt, pepper and nutmeg. Chop the macadamia nuts, add to the dough form and mix well repeatedly. Very

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