Knödels of venison shoulder

1. Divide the shoulder into small pieces to make them easier to handle.
2. Brown them in peanut oil with freshly ground pepper and salt.
3. Sauté the garlic, onions, carrot, thyme, peppercorns, juniper berries, and cloves in the wine.
4. Once everything is well sautéed, deglaze with 1.5 liters of red wine and 0.5 liters of poultry stock.
5. Then add the goose fat.
6. Place the shoulder in this marinade.
7. Put the lid on the pan and cook in the oven for 2.5 hours at 150°C.
8. Pull the meat from the bone.

1. Heat the milk with the butter and the game glace.
2. Beat the eggs.
3. Mix the bread with 400 grams of the meat from the pulled roe shoulder and the herbs.
4. Add the eggs.
5. Mix in the milk mixture until a smooth mass forms (note, you may not need all of the mixture).
6. Season with pepper &

1. Cut the onions in half and place them on the barbecue so they are well roasted on all sides and have a barbecue flavor.
2. Put them in the pansaver bag and spread some butter over them.
3. Tie the bag closed and cook in the oven at 160°C until completely soft.
4. Remove the onions from the skins and blend them finely with the stock.
5. Strain the mixture, and gently reduce to the desired thickness (skim the mixture in between).
6. Season to taste with salt.

1. Gently heat everything until the cèpes have imparted their flavor to the cream mixture.
2. Strain the mixture and use the rehydrated cèpes as garnish.

1. Mix everything with a whisk into a batter and bake in a waffle iron until crispy cookies form.

1. Fry the knödels and heat the onion broth.
2. Place the knödels in the warm broth.
3. Froth the cèpes cream with a hand blender and spoon it over the top.
4. Garnish with a little herb oil and the cèpes biscuit.