Venison Breast with Salad Hearts, Chanterelles and Dumplings

Caramelize the pearl onions in a saucepan with a teaspoon of sugar until light brown and extinguish with a little balsamic vinegar. Add a flake of salt, pepper, butter and half a sprig of rosemary. Cover the saucepan with aluminum foil.

Steam the pearl onions in the heated oven at 170 °C for 25-30 minutes. In a frying pan between two sheets of parchment paper and weighted down with a cooking pot, roast the 1.5 mm thin slices of bacon until crispy.

Bring the milk to a boil and pour over the buns. Sauté the shallots and pancetta cubes in butter until soft and add to the roll mixture form. Stir in the whole egg and egg yolks and add to the mixture. Sprinkle parsley on top, mix all ingredients thoroughly and season with salt, pepper and nutmeg. Cover the dumpling mixture for 1 hour and turn into dumplings with a diameter of 2.5 cm.

Boil the dumplings in salted water for 30 seconds on low heat and cook for 8 minutes below boiling point.

Cut the venison heart into two halves and fry it in clarified butter on both sides, removing any skins and blood clots.

Gently roast the heart in the heated oven at 120 °C for 8-10 min until pink. Cut the liver into 5 mm narrow slices.

Shortly before serving, sauté the chanterelles with the shallot cubes in a heated frying pan at not too low temperature. Season to taste with salt, pepper and a few drops of lemon juice and finally add the chives.

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