Venison With Blueberries With Dumplings

Preparation:

Preparation: Marinate the roe deer in pieces for 24 hours in the wine with the aromatic herbs. Lard the meat with half the lard and flour it. Brown the chopped lard and onion, add the roe deer, fry, add salt, gradually add half the wine from the marinade. Cook the meat; remove it and bind the stock passed through a sieve with milk cream. Pour the sauce over the meat. Serve the jam and dumplings separately.