Saddle of Venison with Quince Vinegar Sauce, Mashed Parsnips, and Pretzel Dumplings

Directions:

For the sauce:

1. Slowly melt half of the butter in a frying pan. Gently chop the shallots, and sauté them briefly in the butter.
2. Deglaze right away with VOM FASS Quince Balsamic Vinegar, and reduce to half the volume. Pour in the game stock and again reduce to half.
3. Strain sauce through a sieve, season with VOM FASS Salt, and set aside.
4. Peel the quince and finely dice. Sauté with the remaining butter, and add to the sauce.
5. Heat the sauce right before serving, and beat in the butter until desired consistency is attained.

For the dumplings:

1. Cut the pretzels in small cubes in a bowl.
2. Heat up the milk, and pour it over the pretzels. Stir in eggs and parsley, and season with VOM FASS Salt and Pepper and nutmeg.
3. Sauté the onions, and add them to the dumpling dough.
4. Let it rest well for 20-30 minutes. Briefly stir halfway through.
5. Then, shape eight dumplings. Boil in salted water for about 25 minutes.

For the parsnips:

1. Wash the parsnips; peel and finely dice.
2. Cook the parsnips, stock, and cream at medium heat for 12-15 minutes. Mash everything with a mixer. If necessary, add some liquid.
3. Brown the butter in a pan, and stir it in. Season with VOM FASS Salt. Fill a pastry bag with the mashed parsnips, and keep warm.

For the venison:

Sauté the slices of venison on both sides with butter, and season with game seasoning and salt. Re- move from the pan, and keep covered and warm at 180° until serving.

To Serve:

Squeeze the mashed parsnips slightly diagonally from the middle of the plate. Put the slices of veni- son next to it, and pour some sauce alongside. Nestle the pretzel dumplings next to the parsnips.