Venison with Dumplings

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Venison with Dumplings
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Health Score:
6,8 / 10
1 hr
ready in 3 h.
Ready in


For the venison
1 Leg of venison 2.5–3 kg (approximately 5 1/2 to 6 1/2 pounds)
1 teaspoon Juniper berries
1 sprig thyme
1 liter dry Red wine
500 milliliters clear Beef broth
2 bunches Soup vegetables
250 grams Whipped cream
6 teaspoons
2 tablespoons butter
1 tablespoon vegetable oil (For frying)
freshly ground peppers
For the dumplings
8 day-old White rolls
½ liter milk
6 eggs
80 grams butter
2 teaspoons salt
3 tablespoons chopped parsley
20 grams butter
How healthy are the main ingredients?
Whipped creamparsleythymeJuniper berriessaltegg

Preparation steps


For the venison, free the meat from the bone, season with salt and pepper and insert thyme in place of the bone. Rub the meat with crushed juniper berries and brown it in a roasting pan with the hot oil and butter. Remove the meat from the pan. Place the rinsed and chopped vegetables in the roasting pan and cook well, pour in the red wine and broth and bring to a boil. Add the meat back into the pan and insert the pan into a preheated oven a t180°C (approximately 350°F). Cook for about 1.5 hours. Remove the leg from the rear and cover with aluminum foil.


Strain the stock through a fine sieve into a saucepan, boil down to 250 ml (approximately 1 cup), add cream, reduce by 1/3 and season with salt and pepper to taste.


To serve, cut into slices and garnish with cranberries. Serve with the sauce and dumplings.


For the dumplings, cut the bread into cubes, place in a bowl and pour in the milk. Separate the eggs.


Add the butter, egg yolks and salt until creamy, then add the parsley. Once ingredients are thoroughly mixed, allow to sit for 10 minutes until bread cubes are soaked.


Wet a large cloth napkin with boiling water and wring out. Fill a pot with boiling water and add 2 tablespoons of salt.


Beat the egg whites until stiff and fold into the bread cubes. Streak the damp napkin with melted butter. Roll the dough into log about 8 cm (3 inches) thick and place in the middle of the napkin. Roll the napkin around the log and bind both ends tightly with kitchen twine.


Place the napkin containing the dumpling dough on a wooden spoon, and lower into the boiling water.


Allow the dough to simmer for about 40 minutes, then remove and let stand 5 minutes.


Remove the strings from around the napkin and roll the log onto on a wooden cutting board. Cut into 2 cm thick slices. Serve dumplings hot.