Venison loin, dödölle, red wine red onion, leek chips

Steps

• 1
  In the past, the biggest hunts always took place in winter, so it was almost natural for game meat to appear on the table more often during the colder months. And a noble wine suits a royal game. It's true that we no longer have to adjust our diet to the hunting season, but people still crave more substantial meats in winter. For this venison loin, choose a deep, rich, full-bodied red: a top-category Bikavér, a Villányi Franc, or even a Bordeaux blend from one of our warmer wine regions.
• 2
  Cut the venison loin into 150 gram pieces, season with salt and pepper, then set aside.
• 3
  Boil the diced potatoes in salted water until soft, drain, mash, add the flour and mix thoroughly. If the mixture is too thick, dilute it with the cooking water. It should not be runny; it's good when it separates from the sides of the pot.
• 4
  Using two tablespoons, form dumplings from the mixture, place them on a plate, and store them in the refrigerator until frying.
• 5
  Caramelize the sugar in a pan, add the red onion, mix, then pour in the red wine. Cook until the onion softens and the liquid evaporates.
• 6
  Cut the leek into very thin strips, toss with starch, then fry in hot oil, stirring frequently, until crispy chips are formed.
• 7
  Sear the meat in a pan, adding the thyme and garlic cloves alongside. Once all sides are golden brown, bake in a 180-degree oven until desired doneness.
• 8
  Heat the goose fat in a pan and fry the dödöllék until golden brown on all sides.
• 9
  When serving, place the meat on the plate, spoon the dödölle and red onion jam next to it, then pile the leek chips on top.