Leg of Venison with Potato Dumplings

In a saucepan, heat a little butter and garlic, sauté the onion with the ground and green pepper. Then extinguish with cognac and set on fire (flambé), burn out and pour in the game sauce and whipped cream. Cook everything together a little bit, whisk and spread through a sieve. Season the sauce and whisk well with crème fraîche and a tiny bit of butter. The sauce is an excellent addition to game or short roasted meat.

Peel the potatoes and boil them in salted water. Steam them and cut them into thick slices. In the meantime, clean the beans and make them crisp in salted water. Fry the potato slices in a frying pan with lard and season with salt and pepper. Cut the beans on fork-sized pieces and add to the potato slices form, roast until the potatoes are golden. Next, arrange on a plate and bring to the table as an appetizer to the leg of venison.

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