Venison and ‘hairy’ dumplings - recipe
Regional speciality Šumava
Cooking time:90 min
Unless your family owns a hunting rifle, you probably only enjoy game a few times a year. When you do get a piece of forest meat, the resulting meal should be worth the effort. This venison recipe includes a wonderfully aromatic sauce containing cranberries and is served with so-called ‘hairy’ dumplings.
Ingredients:
| 800 g venison off the bone pepper salt sunflower oil for drizzling and roasting For the sauce: 100 g lard 300 g onion 150 g celery 150 g carrot 150 g parsnip 5 bay leaves 8 allspice berries 12 black peppercorns |
8 juniper berries 200 g cranberry sauce 50 ml vegetable oil salt pepper water ‘Hairy’ dumplings: 350 g raw peeled potatoes 150 g potatoes boiled in their skins 250 g whole meal flour 1 egg parley salt |
Instructions:
Rinse the meat and remove any membranes. Sprinkle with salt, pepper and oil, and leave to one side. Chop the lard, onion and vegetables into small pieces. Fry the bacon in some of the oil then add all the vegetables and spices, and fry until a deep golden colour. Then cover with water and simmer with the lid on until the vegetables are soft. Blend the vegetables, add the cranberry sauce and season with salt and pepper if needed. If the vegetable sauce is too thick, dilute with water, though the consistency shouldn’t be too thin. Fry the meat, preferably in a Teflon pan, until it is almost done but not dried out. Then place it into the sauce and warm everything through together. Serve with ‘hairy’ dumplings.
‘Hairy’ dumplings
Finely grate the raw and cooked potatoes and mix with flour, egg, chopped parsley and salt. Work this into compact dough. Take part of the dough in the palm of your hand and create a dumpling which you should drop into a pan of boiling salted water straight away. Sir to ensure the dumplings don’t stick to the bottom. According to how big the dumplings are, cook for around 5–7 minutes. Remove from the pan and lightly drizzle with oil.
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