Ingredients
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
Dumpling mixture
Dumplings
Venison and mushrooms
How it's done
Dumpling mixture
Whisk the eggs, milk, garlic and parsley in a bowl, season. Add the bread, mix, soak for approx. 10 mins. Knead the bread cubes together.
Dumplings
Halve the dough, shape each half into a roll (approx. 6 cm in diameter) and place on two pieces of cling film, roll up tightly, twist the cling film tightly at the ends. Cook the rolls in the cling film in a covered pan of simmering salted water for approx. 20 mins.
Venison and mushrooms
Heat the clarified butter in a non-stick frying pan. Fry the meat in batches for approx. 1 min. per batch, remove, season with salt. Heat a little clarified butter in the same pan, fry the mushrooms for approx. 5 mins. Reduce the heat, add the spring onion and garlic, cook briefly. Pour in the wine and reduce almost completely. Pour in the stock and single cream, bring to the boil, reduce for approx. 10 mins. Add the meat and parsley, heat gently. Remove the dumpling rolls with a slotted spoon, drain. Take the dumplings out of the cling film, cut into slices, serve with the mushrooms and venison.
| Tip: | The dumpling rolls will keep warm for approx. 15 mins. in hot water on the switched-off hob. |
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