Tender Hunter's Style Venison Haunch with Homemade Bread Dumplings | Festive Game Dish

Clean the venison haunch of tendons and membranes, pat dry, then cut into 4 equally thick slices. Season with salt, and using a sharp knife to cut small pockets, lard the meat with the strips of smoked bacon.

Peel the carrots, parsley root, and celeriac, then slice and dice them. Finely chop the onion and garlic.

In a heavy-bottomed cast iron pot or pan, render the bacon fat, then sear the larded venison slices over high heat for 2-3 minutes on each side until nicely browned. Transfer them to a plate.