Sour Roast of Venison with Poppy-Walnut Knopfli

Put all the ingredients for the marinade in a saucepan and boil briefly. Cool the marinade and marinate the meat for at least 24 hours. Remove the marinade from the roast leg of venison, put it in a sieve and collect the liquid. You will need it when braising the roast.

Heat the clarified butter in a suitable roasting pan. Sear the drained roast on all sides. Add the vegetables, which have also been well drained, and fry briefly. Then add the honey and cranberries and fill up with some of the marinade. Steam in the oven at 180 degrees for 1 hour with the lid closed. Remove the meat and keep it warm.

Fry the carrot and celery cubes in the hot clarified butter. Strain the sauce and add to the vegetable form. Steam the vegetables until soft. Then mix in the crème fraîche, perhaps thickening with a little bit of cornstarch. Drain the cranberries in a sieve and add to the sauce.

Poppy seed-walnut dumplings: Beat the eggs in a baking bowl until smooth. Gradually mix in the flour. Meanwhile, beat the dough with a wooden spoon until it bubbles. Season the dough with salt, pepper and nutmeg. Chop the walnuts and stir them into the dough with the poppy seeds.

Boil a lot of salted water in a wide saucepan. Press the dough through a spaetzle slicer into the water. When it reaches the top of the water

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