Dumplings with mushroom and venison strips

Name: Dumplings with mushroom and venison strips
Prep time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 250 g lye rolls; 600 g venison strips; 1 ½ dl game stock; 1 spring onion incl. green part; 300 g mixed mushrooms (e.g. button, king oyster, oyster, cut into slices); 1 bunch flat-leaf parsley; 2 garlic cloves; a little pepper; ½ tsp salt; clarified butter; 2 eggs; 2 dl milk; 2 dl single cream for sauces; 1 dl white wine

Ingredients

4 people

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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

2 eggs

2 dl milk

1 garlic clove, squeezed

½ bunch flat-leaf parsley, finely chopped

¼ tsp salt

a little pepper

250 g lye rolls day old, cut into cubes

Dumplings

salted water, boiling

Venison and mushrooms

clarified butter

600 g venison strips

¼ tsp salt

300 g mixed mushrooms (e.g. button, king oyster, oyster, cut into slices)

1 spring onion incl. green part, cut into thin rings

1 garlic clove, squeezed

1 dl white wine

1 ½ dl game stock (or beef stock)

2 dl single cream for sauces

½ bunch flat-leaf parsley, finely chopped

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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.

Good to know

Tip:	The dumpling rolls will keep warm for approx. 15 mins. in hot water on the switched-off hob.

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4 people

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