Boning the back of the venison. To do this, lay the back with the long bone facing up, make a cut along the bone with a filleting knife and remove the two pieces of back meat along the ribs. Then turn the back and remove the two small fillets from the rib on the underside in the same way. Carefully peel the meat, wrap in foil and put in the refrigerator.
(Possibly have the back gutted by the hunter or game dealer, but then definitely buy the bones as well. Gutting the back of a deer is very easy and sounds more complicated than it is.)
Using a hatchet or a sharp knife, break the piece of bone into several small pieces. Preheat the oven to 250 degrees, put the bones in the oven for 20 minutes, until they are dark brown.
Melt 2 tablespoons of butter in a saucepan, add a touch of powdered sugar and let it caramelize, add the root vegetables and a finely chopped shallot and fry. Add the browned bones. Pour in a little red wine, let it boil down. Pour in slowly several times, boil down for approx. 5 minutes each time. Only when you have a firm base sauce, pour in enough stock and wine to cover the bones, add the blueberry syrup and half of the spices (bay leaf, juniper berries, peppercorns) and simmer for at least 2 hours. Strain the sauce after two hours and add the same spices again. Simmer for another 30 minutes. Pass through a fine cloth, chill and then completely remove the fine layer of fat.
Heat 2 tablespoons of butter in a large pan and let it froth, cut 2 cm of a vanilla pod, put the whole pod and its contents in the butter. Pepper the pieces of meat all around and place in the foamed and nut-brown butter, fry all over. Possibly work in two portions or with two pans. When the meat is brown all over, place the meat in the butter in the stove preheated to 100 degrees. Remove after 30 minutes, carefully season with salt and cover.
Heat the sauce, thicken with the cornstarch mixed in water and add the blueberries to the sauce. Not cook.
For the chanterelle dumplings, grind the dried chanterelles finely, heat the milk and pour the hot milk over the powder. Cut the toast into small cubes. Briefly sauté a finely chopped shallot and 2 tablespoons of finely chopped parsley in butter until translucent, then pour over the toast. Beat 2 eggs over it, pour the still hot chanterelle milk over it, stir everything carefully and, if necessary, bind with breadcrumbs.
Note: The amount of milk also depends a little on the consistency of the toast. In any case, better too little than too much, not too much stirring in the dough, so that the cubes do not break completely and retain their structure!
Divide the dumpling dough into two parts and wrap each one as a kind of sausage in cling film. Hold the packages vertically and tap them briefly so that there are no air holes. Then wrap the two packets very tightly in two layers of tin foil and place them in boiling hot water. Not cook! They have to lie there for at least 20 minutes, but they can also stay in the water for several hours and be well prepared in this way.
Note: Basically, neither the sauce nor the dumpling mixture should be salted. Season the sauce to taste just before serving and, if necessary, carefully season with salt, also add salt to the dumpling mixture just before wrapping it in the foil.
You can also assemble the sauce with ice-cold flakes of butter if you want to avoid starch.
After the time in the stove, cover the pieces of meat with foil and leave to rest. Then cut into medallions and drizzle with the vanilla butter. Cut the dumplings into slices and serve with the blueberry sauce.
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