Venison involtini with dumplings

Venison involtini with dumplings

Total: 40 min. | Active: 40 min.
Nutritional value / person: 759 kcal
, Fat: 33 g
, Carbohydrate: 65 g
, Protein: 43 g

Ingredients

4 person

Hint:


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center
kochen@bettybossi.ch

Dumplings

1 tbsp olive oil
1 onion, finely chopped
1 bunch flat-leaf parsley, finely chopped
400 g lye rolls, cut into cubes
1 egg, beaten
2 dl milk
1 tsp salt
a little pepper
salted water, boiling
knob of butter

Meat

8 venison schnitzel (approx. 60 g each)
½ tsp salt
1 tbsp mustard
1 pear, thinly sliced
60 g mountain cheese, cut into sticks
oil, for frying
1 dl red wine
50 g red currant jelly
1 dl full cream
1 dl meat bouillon
¼ tsp salt
WE NEED Shopping List Purchase ingredients now

How it's done

New: You can enter
notes and changes to the recipe here that are visible to you.

Dumplings

Heat the oil in a pan. Sauté the onion and parsley for approx. 2 mins., transfer to a bowl. Add the bread. Add the egg, milk, salt and pepper, mix, and knead by hand to a compact mixture. With wet hands, shape into approx. 8 balls. Allow the dumplings to steep in salted water for approx. 10 mins. Remove, dot with knobs of butter, keep warm.

Meat

Salt the schnitzel, brush one side of each with mustard, top with pear and cheese. Loosely roll up the steaks and secure each with a toothpick. Heat the oil in a frying pan. Fry the involtini all over in batches for approx. 4 mins. per batch. Remove from the oven. Pour the wine into the same pan and loosen any bits that have stuck to the bottom of the pan. Pour in the jelly, stock and cream, bring to the boil. Reduce the heat, simmer for approx. 2 mins. Add the involtini, gently heat through and serve with the dumplings.

Our recommendations

Similar recipes

Please log in!

Log on now – easily and conveniently – to FOOBY with your Supercard ID, save the shopping list on all your devices and benefit from additional advantages.

The recipe has been saved in your shopping list under myFOOBY.

Unfortunately, the shopping list was not saved.

Like this recipe?

Now you can user your Supercard ID to log in to FOOBY easily and conveniently and make use of all the functions and advantages.

Choose a cookbook:

L'article te plait ?

ith myFooby, you can not only access your saved recipes on all your devices, but also save interesting stories and helpful cooking instructions and easily refer back to them.

Supprimer l'article complètement ?

Do you really want to delete this article from your cookbook?

Remove recipe?

Do you really want to remove this recipe from the cookbook?

Delete the entire recipe?

Do you really want to delete this recipe from your cookbook?

Successfully saved!

Like this recipe?

Log in with your Supercard ID to have access to a cookbook with your favourite recipes from all your devices.

L'article te plait ?

ith myFooby, you can not only access your saved recipes on all your devices, but also save interesting stories and helpful cooking instructions and easily refer back to them.