For the doughnuts: Cook the potatoes in salted water, drain and press. Stir the pressed potatoes with the egg yolk, salt and nutmeg (freshly grated) and form into doughnuts with floured hands while still hot. Fry them in clarified butter on both sides and bake in a hot oven for about 10 minutes. Finely grind bay spice, juniper berries, salt, garlic, orange peel, new spice, thyme and dried celery in the kitchen machine. Season the roast chicken with the spices and fry it in hot oil. Cook in the oven at 180 degrees for 10 minutes. Remove the meat and let it rest in a warm place for 10 minutes.
For the cabbage sprouts: fry the bacon, extinguish with cream, soften the cleaned cabbage sprouts in it.
Arrange the cabbage sprouts, put the rice kabobs on top and bring to the table with the potato fritters.
Red wine : O-title : Roasted baby venison on cabbage sprouts with : > potato dumplings
Our tip: Use bacon with a fine smoky note!
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