Venison involtini with dumplings

Venison involtini with dumplings

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


4 people


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:

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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


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
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How it's done

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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.


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.


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