Venison involtini with dumplings

Total time: 40m
Preparation Time: 40m

For 4 people

Nutritional Information

Contains 759 Kcal, 43g Protein, 65g Carbohydrates, 33g Fat


  • Dumplings
  • 1 tbsp olive oil
  • 1 onions, finely chopped
  • 1 bunch flat-leaf parsley, finely chopped
  • 2 dl milk
  • 400 g lye rolls, cut into cubes
  • 1 tsp salt
  • 1 eggs, beaten
  • a little pepper
  • knobs of butter
  • salted water, boiling
  • Meat
  • 1 tbsp mustard
  • 0.25 tsp salt
  • 8 venison schnitzel (approx. 60 g each)
  • 1 pear, cut into segments
  • 60 g mountain cheese, cut into sticks
  • oil for frying
  • 1 dl red wine
  • 50 g red currant jelly
  • 1 dl meat bouillon
  • 1 dl full cream

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  • Dumplings

    Heat the oil in a pan. Sauté the onion and parsley for approx. 2 mins., transfer to a bowl. Add the bread. Add the egg, milk, salt and pepper, mix, and knead by hand to a compact mixture. With wet hands, shape into approx. 8 balls. Allow the dumplings to steep in salted water for approx. 10 mins. Remove, dot with knobs of butter, keep warm.
  • Meat

    Salt the schnitzel, brush one side of each with mustard, top with pear and cheese. Loosely roll up the steaks and secure each with a toothpick. Heat the oil in a frying pan. Fry the involtini all over in batches for approx. 4 mins. per batch. Remove from the oven. Pour the wine into the same pan and loosen any bits that have stuck to the bottom of the pan. Pour in the jelly, stock and cream, bring to the boil. Reduce the heat, simmer for approx. 2 mins. Add the involtini, gently heat through and serve with the dumplings.

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