Game Escalope with Cranberry Gnocchi

Portion the meat (for fillet cut 8 small medallions, for drumstick cut 4 cutlets). Lightly pound the meat, lard with strips of bacon. Marinate in oil, add bay spice, thyme, onion rings, juniper berries and best put in the fridge for a few hours. Remove meat from marinade, season with salt and pepper. Heat oil in a frying pan, sear meat on both sides until light brown. Then arrange in a suitable container. In the frying residue, fry sliced carrots and celery, finely chopped onion and finely diced bacon until golden brown. Finely chop parsley, garlic, capers, orange and lemon peel and add. Fry again briefly. Add tomato puree, extinguish with red wine, pour in soup and let it bubble up. Pour the sauce over the meat and cook for about 1 hour (depending on the quality of the meat) in the oven with the lid closed until soft. Remove cooked meat, arrange on a platter and keep warm.

Stir cream, flour, pinch of sugar, lemon and orange juice until smooth.

Add to the sauce form, boil briefly and pour the thickened sauce over the meat.

For the cranberry dumplings, mix flour, semolina, cottage cheese, egg and salt in a baking bowl until smooth. Dip a tablespoon in flour and cut out 12 portions from the dough. Flatten a little on a floured board, top with cranberries and fold into dumplings. Place in boiling salted water and cook for a little 8 min.

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