Saddle of Venison with Cranberry Compote, Mushroom Dumplings and Squash

Cranberry Compote

• 80 g jam sugar
• 1 star anise
• 5 whole allspice berries
• 2 juniper berries
• 1 clove
• ½ tsp fine sea salt
• ½ tsp ground black pepper
• 70 g water
• 200 g cranberries (see tip)

Venison

• 800 g saddle of venison, cut in 4 equal pieces
• 8 allspice berries
• 4 juniper berries
• 2 cloves
• 1 tsp fresh thyme leaves
• 2 tsp fresh oregano leaves
• ½ tsp fresh rosemary leaves
• 1 dried bay leaf
• 5 g fine sea salt
• ½ tsp ground black pepper
• 1650 g water

Mushroom Dumplings and Squash

• 30 g mixed dried mushrooms
• 140 g plain flour
• 20 g unsalted butter, diced
• 1 tsp baking powder
• 1 ¼ tsp fine sea salt
• ¾ tsp ground black pepper
• 5 sprigs fresh parsley, cut in pieces
• 40 g whole milk
• 1 medium egg
• 800 g red kuri squash, peeled, cut into 8 pieces, seeds removed
• 20 g oil
• 20 g honey
• ½ tsp ground cinnamon
• 1 heaped tsp marjoram, fresh
• 1 tsp fresh coriander
• ½ tsp sweet paprika

Finalisation

• 50 g onion, halved
• 1 garlic clove
• 30 g oil, plus extra for frying
• 50 g sherry
• 1 tsp fine sea salt
• ½ tsp ground black pepper
• ¼ tsp ground nutmeg
• ½ tsp fresh thyme
• 1 heaped tsp vegetable stock paste
  or 1 vegetable stock cube (for 0.5 l), crumbled
• 510 g water
• 50 g unsalted butter, diced
• 10 g cornflour
• 100 g sour cream, 20 % fat