for 4 person

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

How it's done

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.

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