Venison Stew with Bread Dumplings

5
Average: 5 (1 vote)
(1 vote)
Venison Stew with Bread Dumplings
share Share
print
bookmark_border Copy URL
Difficulty:
easy
Difficulty
Preparation:
1 hr 50 min.
Preparation

Ingredients

for
4
Ingredients
750 grams Venison boneless (best from the shoulder)
100 grams streaky Pancetta
1 onion
300 grams mixed Mushrooms
125 milliliters hearty Red wine
salt
freshly ground peppers
5 Juniper berries
2 bay leaves
1 teaspoon dried thyme
125 milliliters Beef broth
1 kilogram cooked starchy potatoes
125 grams Pastry flour
5 tablespoons cornstarch
freshly grated Nutmeg
2 eggs
½ White roll
1 teaspoon butter
100 grams Whipped cream
How healthy are the main ingredients?
onionMushroomsaltJuniper berriesthymepotato

Preparation steps

1.

Remove the skin, tendons and connective tissue from the meat and cut into 2 cm (approximately 3/4-inch) cubes. Cut the bacon into small cubes. Peel and finely chop the onion. Wipe the mushrooms with a dampened towel and halve if large. Heat a heavy, wide pan without fat over medium heat.

2.

Add the bacon to the pan and saute until crispy. Working in batches, brown the meat over high heat in the hot bacon fat until browned all over. Put all meat back into the pot. Add the onion and saute until lightly browned. Add the mushrooms and saute. Add the wine.

3.

Stir in the juniper berries, bay leaf and thyme, season with salt and pepper, reduce the heat, cover and cook over low heat, stirring occasionally for 1 hour. Gradually add the broth.

Peel the potato and finely grate. In a bowl, mix together the flour, cornstarch, and 1 strong sprinkling of nutmeg, season with salt and pepper and mix with the potatoes.

4.

Stir half a cup of hot water into the bowl with the flour mixture. Beat in the eggs until smooth. Heat the butter in a skillet, cut the bread into small cubes and saute in the butter until crisp. With dampened hands, shape the dough into table tennis sized dumplings.

5.

Push 2-3 bread cubes into the center of each dumpling. In a large pot, bring 2 liters (approximately 2 quarts) of salted water to a boil. Add the dumplings, reduce the heat to low and cook until the dumplings bob to the surface and are cooked through, 15-20 minutes. Remove with a skimmer and drain on paper towels

Stir cream into the stew, season with salt and pepper. Serve the stew with the dumplings.