← All recipes

🍽️ Clear Vegetable Broth with Venison Dumplings

605 kcal · 30 min · 4 servings

Ingredients

• 1 onion
• 4 tbsp oil
• 1 bay leaf
• a few sprigs thyme
• 2 tsp tomato paste
• 200 ml red wine
• 2 glasses à 400 ml game stock
• salt
• pepper from the mill
• 2 tbsp Madeira
• 100 g celeriac
• 4 carrots
• 4 potatoes
• 600 g venison fillets (boned loin)
• 1 roll
• 6 tbsp milk
• 1 shallot
• 1 clove garlic
• 3 tbsp butter
• 150 g venison liver (or veal liver)
• 1 egg (size M)
• salt
• pepper
• grated lemon zest (organic)

Instructions

1. 1. Peel the onion and cut it into small cubes.
2. 2. Heat two tablespoons of oil in a pot.
3. 3. Fry the onion cubes until golden brown.
4. 4. Add bay leaves and thyme and fry them briefly.
5. 5. Stir tomato paste into the onions.
6. 6. Deglaze the pan with red wine.
7. 7. Pour in game stock.
8. 8. Let the mixture simmer for 15 minutes.
9. 9. Strain the broth through a fine sieve.
10. 10. Season the clear broth with salt, pepper, and Madeira.
11. 11. Remove the crust from the bread rolls and cube them.
12. 12. Mix the bread cubes with milk.
13. 13. Peel the shallot and garlic and dice them.
14. 14. Heat butter in a pan.
15. 15. Sauté the shallot and garlic cubes until translucent.
16. 16. Squeeze the soaked bread rolls.
17. 17. Cut the venison liver into small cubes.
18. 18. Grind the bread, venison liver, and shallot mixture twice through the meat grinder with the fine blade.
19. 19. Stir an egg into the meat mixture.
20. 20. Season the mixture with salt, pepper, and lemon zest.
21. 21. Let the filling rest for 30 minutes.
22. 22. Peel the celery and carrots and rinse them.
23. 23. Cut the vegetables into thin strips.
24. 24. Peel the potatoes and rinse them.
25. 25. Slice the potatoes.
26. 26. Cut the potato slices into shapes if desired.
27. 27. Cook the vegetables in salted water for 3 to 5 minutes.
28. 28. Drain the vegetables and keep them warm.
29. 29. Rub the venison fillet with salt and pepper.
30. 30. Heat the remaining oil in a pan.
31. 31. Fry the venison fillet all around for about 12 to 15 minutes.
32. 32. Let the meat rest covered for 10 minutes.
33. 33. Moisten two teaspoons.
34. 34. Scoop dumplings from the liver mixture.
35. 35. Cook the dumplings in boiling salted water for about 8 minutes.
36. 36. Remove the dumplings with a slotted spoon.
37. 37. Let the dumplings drain.
38. 38. Heat the broth briefly.
39. 39. Slice the venison fillet.
40. 40. Distribute the vegetables on deep plates.
41. 41. Place the venison slices on top.
42. 42. Add the dumplings.
43. 43. Pour the hot broth over everything.

Nutrition per serving

• kcal: 605
• Protein: 44 g · Fett/Fat: 27 g · Carbs: 36 g