for 4 person

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

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.

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