Venison involtini with dumplings

Preparation/cooking time: ca. 40m

For 4 Personen

Nutritional Information

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


  • 1 tbsp. olive oil
  • 1 onion, fein gehackt
  • 2 dl milk
  • 0.25 tsp. salt
  • 1 bunch flat-leaf parsley, fein geschnitten
  • 1 eggs, verklopft
  • 400 g lye roll, in Wüfeln
  • saltwater, siedend
  • a little pepper
  • knobs of butter
  • 1 pears, in Schnitzchen
  • 1 tbsp. mustard
  • 8 venison schnitzel (je ca. 60 g)
  • 60 g mountain cheese, in Stängeln
  • oil zum Braten
  • 1 dl full cream
  • 1 dl red wine
  • 1 dl meat bouillon
  • 50 g red currant jelly

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  • 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, knead by hand to a compact mixture. With wet hands, shape into around 8 balls. Allow the dumplings to steep in salted water for approx. 10 minutes. Remove, dot with knobs of butter, keep warm.
  • Salt the schnitzel, coat 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. Pour the wine into the same pan and scrape to loosen browned bits. 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 plate up with the dumplings.

Products used in this recipe

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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.

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