Kobernausserwälder Deer Dumplings with Mushroom Ragout




Rating: 3.60 / 5.00 (57 Votes)


Total time: 45 min

Ingredients:


















Instructions:

First boil the wheat in about 200 ml of water until soft and then mince. Cut the toast into small cubes. Also chop the onions and mushrooms and fry them in butter until golden brown. Add the spices and mix well with the remaining ingredients. Form small dumplings from the mixture and let them steep in boiling soup (or salted water) for 10-14 minutes rather than boiling, or roll the dumplings in breadcrumbs and fry them in hot fat until they float. Recommended side dishes: leaf salad, red cabbage or wine cabbage as well as vegetable ragout, mushroom sauce and cranberries, garnish with beef or venison gravy.VariationsIf you make the mass firmer by adding more wheat grains or a cooked strained potato, you can also form loafs from the mass, fry them and serve with blueberries boiled down in jus. Leftover game stew can also be made into dumplings by boiling down the meat with cream, seasoning to taste, binding with breadcrumbs and forming small dumplings. Freeze briefly and then cover with any dough.

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