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Venison involtini with dumplings
40 m active | 40 m total
Nutrition facts per serving:
  • Energy in kcal about 759
  • Fat about 33g
  • Carbohydrates about 65g
  • Protein about 43g
This is needed
This is needed for 4 people
  • 1 tbsp olive oil
  • 1 onions, finely chopped
  • 1 egg, beaten
  • 400 g lye rolls, cut into cubes
  • 1 bunch flat-leaf parsley, finely chopped
  • 2 dl milk
  • 1 tsp salt
  • a little pepper
  • salted water, boiling
  • knobs of butter
  • 8 venison schnitzel (approx. 60 g each)
  • 1 tbsp mustard
  • 1 pears, cut into segments
  • 0.5 tsp salt
  • 60 g mountain cheese, cut into sticks
  • oil for frying
  • 1 dl red wine
  • 50 g red currant jelly
  • 1 dl meat bouillon
  • 0.25 tsp salt
  • 1 dl full cream
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And that's how it's done
And that's how it's done
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, and knead by hand to a compact mixture. With wet hands, shape into approx. 8 balls. Allow the dumplings to steep in salted water for approx. 10 mins. Remove, dot with knobs of butter, keep warm.
Salt the schnitzel, brush 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 from the oven. Pour the wine into the same pan and loosen any bits that have stuck to the bottom of the pan. 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 serve with the dumplings.