John Myers
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Venison Strips with Yeast Dumplings
The perfect venison strips with yeast dumplings recipe with a picture and simple step-by-step instructions.
Yeast dumplings:
- Garlic pepper from my KB
- Seasoned salt from my KB
- Venison Seasoning
- 250 g Mushrooms brown
- 100 g Bacon cubes
- 2 Fresh shallots
- 100 g Fresh pearl onions
- 1 bunch Spring onions
- 50 g Dried mushrooms
- 2 tbsp Tomato paste
- Clarified butter
- 300 ml Pinot Noir
- 300 ml Water
- 4 Bay leaves
- 2 tbsp Creme fraiche Cheese
- Telly cherry pepper
- Thyme freeze dried
- 250 ml Milk warm
- 1 cube Fresh yeast
- 500 g Spelled flour type 630
- 1 tsp Sugar
- 1 tbsp Salt
- 100 g Soft butter
- 2 Eggs
Extra:
- 4 tbsp Breadcrumbs
- 4 tbsp Butter
- Seasoned salt from my KB
- Food starch
Shredded venison:
- Chop the venison and marinate with seasoned salt, garlic pepper and game spices!
Yeast dumplings:
- Meanwhile, crumble the yeast in warm milk and dissolve it. Put the flour in a bowl and make a well. Then put yeast milk with sugar in the well, dust with flour and let rise for 15 minutes until bubbles form!
Shredded venison:
- In the meantime, clean the mushrooms and cut into thin slices, peel the onions and cut into thin wedges, clean the spring onions and cut them into oblique pieces. Soak the mushrooms. Put everything aside.
Yeast dumplings:
- Knead the risen starter dough well with the flour, salt, eggs and butter, add a little more flour if necessary. Let everything rise for about 45 minutes!
Shredded venison:
- Leave out the bacon cubes without fat and fry them until crispy, take them out of the pan, then fry the mushrooms in a little clarified butter in them, also remove them. Then briefly roast the onions, also remove them from the pan. Then briefly fry the venison in 2 portions until crispy, add the tomato paste and bay leaves, deglaze with red wine and briefly bring to the boil, then add the mushrooms, onions, bacon and soaked mushrooms to the meat with soaking water. Fill up with water! Cook everything on the lowest setting for about 30-40 minutes!
Yeast dumplings: Yeast dumplings: oven to 80 ° degrees
- Knead the dough again and form even balls, place on a painted board. Bring the salted water to the boil and cook the dumplings in several servings for 15-20 minutes. Do not put too many dumplings in the pot at once as they will still rise!
- Heat the butter and brown it, then add the breadcrumbs and season everything with a little salt. Keep warm in the oven. Place the dumplings side by side in a baking dish and sprinkle with breadcrumbs butter! Keep warm in the oven!
Shredded venison:
- Season the slices with seasoned salt, garlic pepper, pepper, game seasoning, thyme and creme fraiche. Mix the cornstarch and a little water to thicken the sauce!
- Serve! There was also a green salad! 🙂
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