Apple Stuffed Venison with Dumplings
- For the venison
- 4 teaspoons
- 1 teaspoon
- 1 pinch
- 1 generous pinch
- 1 pinch
Venison escalopes (each about 70g)
Salt and Pepper
- 1 tablespoon
200 ml game stock and Whipping cream
- For the dumplings
- 250 grams
- 15 grams
- 100 milliliters
- 20 grams
1 pinch of Sugar (and salt)
For the dumplings, mix flour, yeast, milk, egg, softened butter, salt and pepper together and knead into a smooth dough. Cover and let rise for about 15 minutes, then shape into dumplings of 5 cm (approximately 2 inches) in diameter. Cover with a damp cloth and let sit for another 15 minutes. Place dumplings in a pot of rapidly boiling salt water, cover and cook over low heat for about 15–20 minutes.
For the venison, peel, core and cut apple into thin slices. Heat 2 teaspoons of butter in a nonstick pan and sauté apple slices. Add sugar, cinnamon and lemon zest and cook until apple slices are soft. Peel shallot and finely chop. Heat remaining butter and sauté shallots. Season with allspice.
Place venison in a freezer bag and pound thin, then season with salt and pepper. Add shallots and apples atop each piece of meat, folded over and press edges firmly. Hold together with a toothpick. Heat oil in a pan and fry venison on both sides for 2–3 minutes.
Deglaze pan with game stock. Crush and add juniper berries, then boil down to half. Pour in cream and boil down again until creamy. Season with salt and pepper.
Arrange filled venison with dumplings on plates, top with sauce and serve sprinkled with chives.