Venison Fillet with Dumpling Gugelhupf From the Pressure Cooker

Crush a few juniper berries, mix with soy sauce and fresh rosemary. Marinate the meat in it, preferably overnight, but at least a few hours.

Peel the apples, cut them in half, remove the core. Fry in a little oil on both sides and keep warm. Then roast the bacon in the same frying pan until crispy and also keep warm.

Remove the marinated venison fillets from the marinade and rub dry. Fry in a little oil on both sides for 2 – 3 minutes each and keep warm.

Pour the marinade over the gravy, add some cream, gin, Cumberland sauce and 1 tsp coffee powder. Let the sauce simmer and then pour through a sieve into a sauce boat.

For the dumpling gugelhupf, separate the eggs. Mix the water, milk, breadcrumbs, herb salt and the two egg yolks, let it absorb a little.

Beat the two egg whites to egg whites, fold into the bread mixture together with the parsley. Grease small cake molds (14.5 cm ø) with butter and pour in the bread mixture.

Cook in a pressure cooker for about 20 minutes.

Fill the baked apple with cranberries. Arrange on plates together with the venison fillet and bacon.

Turn out the Gugelhupf and put about 2 slices per person on the plate. Pour the sauce over the meat and garnish with fresh rosemary.

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