Venison Fillet with Mushroom Dumplings - Potato Nation

Ingredients

• 30 ml oil
• 500 g venison bones, cut up
• 1 leek, sliced
• 2 carrots, sliced
• 2 sticks celery, chopped
• 250 ml red wine
• 250 ml beef stock or water
• 150 g butter ice cold, cubed
• 750 g venison fillet
• 50 g butter
• Salt
• Freshly ground black pepper
• 250 g Porcini mushrooms
• 30 ml butter
• 1 leek, white only, chopped
• 400 g potatoes, raw
• 400 g potatoes, boiled in the skin
• 180 g flour
• 100 ml hot milk
• 2 eggs
• Salt & pepper to taste