Venison with Fir Branches with Fruity Napkin Dumplings & Mango Chutney

For the napkin dumplings, finely chop the onion, sauté until translucent and pour in the milk. Season with salt, pepper and nutmeg. Pour the onion milk over the bread cubes and add the eggs. Chop apple, pear and parsley and mix. Place the mixture on cling film and form small rolls. Cook them in a steamer or in a pot of boiling water. Inoculate the saddle of venison with maple syrup (inject syrup into the meat with a hypodermic needle), rub the meat generously with salt and garlic. Wrap in cling film with pine branches and cook in steamer or tube until tender pink, about 35 minutes. For the mango chutney, chop the onion and add the chopped mango and the rest of the ingredients, cover and simmer slowly. Slice the cooked venison and serve with slices of the napkin dumplings and the chutney.

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