Debone the shoulder of venison, remove the coarsest sinews and season with pepper. Cut into 2 cm pieces and roast with a little bit of clarified butter in a heated frying pan on the highest flame with bacon, onions and diced vegetables until brown all around. Add all the other ingredients and cook for at least 45 minutes.
Repeatedly extinguish with a little red wine. Using a fork, transfer the meat pieces to another saucepan, whisk the sauce and season.
Port wine plums: melt maizena (corn starch) in a little bit of port wine. Bring all ingredients together to a boil and thicken with the starch solution.
Potato dumplings (Klinks Wunderknoedel): Peel the potatoes, cut into quarters and soften in salted water. Drain and steam while shaking. Repeatedly put the pot on the stove so that the potatoes do not cool down. Press the hot potatoes through the press, on the spot and quickly add eggs to the potatoes and knead in semolina.
Season with nutmeg, pepper and salt. Form balls and wrap in plastic wrap. Tie the ends with string. Cook for twenty minutes in boiling water. The dumplings will keep in the refrigerator for a few days, just reheat in boiling hot water.
Our tip: Use a bacon with a strong flavor – so you give this dish a special touch!
Related Recipes:
Caraway Sturgeon on Roasted Pointed Cabbage with Potato and Potato Dumplings on Red Beet SauceFor the caraway sturgeon on roasted pointed cabbage with potato and potato dumplings on red beet sauce, it is...
Pumpkin and Potato Dumplings with Sauhaxl and BeansFor the pumpkin-potato gnocchi with sauhaxl and beans, wash the potatoes, dry them, wrap them in aluminum foil...
Königsberg Meat Dumplings with Wild Garlic Sauce and Stalk Mashed PotatoesSoak the rolls in water, squeeze them and cut them. Knead them with the minced meat, the anchovies cut into...
Tub Bacon DumplingsFor the Kübelspeck dumplings, place all ingredients for the dumpling dough in a bowl or on a work surface and...
Original Sacher Goose Liver TartFor the mousse, soak gelatine in cold water, squeeze out and melt in heated port wine at approx. 60°C. Whip...
Wild Garlic Dumplings with Creamed Kohlrabi and Potato GnocchiPreparation time about half an hour: Peel and finely dice the onions. Clean the young onion and cut into...
Pear Dumplings with Klopp Ham – Mecklenburg-Western PomeraniaPut the ham in the milk seasoned with freshly grated nutmeg and pepper for 2-3 hours. For the pear dumplings...
Veal Liver with Cabbage, Red Wine Pear and Celery PureePeel celery and potatoes, cut into coarse pieces and soften in salted water. Then evaporate the moisture in...
Dried Plums with BaconFor the dried plums with bacon, wrap pitted soft dried plums (soak beforehand if necessary) with cooked snack...
Parsnip StewFor the parsnip stew, chop onion and yellow beets. Cut bacon into small pieces as well. Heat oil in a skillet...