Nut-crusted venison, pumpkin ragout and pan-fried dumplings by Römische Taverne Villa Borg ⋆Anne's K

Ingredients

• 800g saddle of venison (trimmed)
• 1 tbsp vegetable oil
• 30g butter
• 2 rosemary sprigs
• 1 large onion, chopped
• 200ml pinot noir
• 800ml game jus
• 20g thyme
• 100g butter, cold
• 150g butter, room temperature
• 100g walnuts
• 50g hazelnuts
• 50g breadcrumbs
• 1 tbsp mustard
• 10g thyme
• 1 rosemary sprig
• ½ Hokkaido pumpkin
• a pinch of sugar
• 300ml cider
• 200ml vegetable stock
• ½ teaspoon sambal olek
• a pinch of nutmeg
• 600g stale bread
• 1 onion
• 50g bacon lardons
• 4 eggs
• 150ml milk, hot
• 50g butter