John Myers
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Game Dumplings in Juniper Cream Sauce
The perfect game dumplings in juniper cream sauce recipe with a picture and simple step-by-step instructions.
For the dumplings:
- 250 g Minced game meat
- 1 Egg
- 2 tablespoon Breadcrumbs
- 0,5 teaspoon Salt
- 1 teaspoon Venison Seasoning
- Http://Www..De/Rezept/464278/Gewuerze-Meine-Wildgewuerz-Mammlung.Html
- 1 size Diced onion
- 1 tablespoon Ham cubes
For the brew:
- 1 liter Water
- 1 teaspoon Salt
- 10 Black peppercorns
- 1 Bay leaf
For the sauce:
- 125 ml Cream
- 1 tablespoon Juniper berries squeezed
- 0,5 dice Mashed gravy
- 125 ml Sud from the dumplings
- 20 g Butter
- 20 g Flour
- For the meat dough, fry the diced ham with half of the diced onion in a pan, cool again and mix with the minced game meat, egg, breadcrumbs, salt, the remaining half of the diced onion and the game spices to form a dough. Let rest for 15 minutes, then form about 8 small dumplings.
- For the cooking stock, bring the water with salt, peppercorns and bay leaf to a boil and add the dumplings. Reduce the heat and let the dumplings cook … when they all float to the surface, they are done. Measure out about 125 ml of the brew, which will be used for the sauce.
- Simmer the cream in a small saucepan with the juniper berries and the gravy over a mild heat for 10 minutes, then pour through a sieve and discard the juniper berries.
- Sweat the butter with the flour until lightly and gradually pour in the stock and the juniper cream, stirring constantly. Let the sauce simmer gently for at least 7 minutes, season well with pepper and salt, add the dumplings and let soak in the sauce for a few more minutes.
- Potatoes and mixed vegetables that should still be nice and crunchy go well with it.
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