Marinated Venison With Bread Dumpling

Recipe Ingredients

4 lbs	1816g / 64oz	Venison
		Marinade
1		Water
3 tablespoons	45ml	Vinegar
1 teaspoon	5ml	Salt
2		Bay leaves
4		Peppercorns - (4 to 5)
		Peel of 1 lemon
1/2		Onion (medium)
1		Carrot - sliced
1		Parsnip
		Gravy
1 tablespoon	15ml	Sugar
2 tablespoons	30ml	Oil
2 tablespoons	30ml	Flour - approximately
1 tablespoon	15ml	Prepared mustard
		Sour cream
		Bread Dumpling
1		Egg
3 cups	187g / 6.6oz	Flour
1 cup	30g / 1.1oz	Croutons
1 cup	237ml	Milk
1 teaspoon	5ml	Baking powder
1		Salt

Recipe Instructions

In a saucepan, bring all marinade ingredients to a boil, in about 1 quart of water. Pour hot marinade over meat. Cover and refrigerate for 3 to 4 days, turning meat once every day. Now, cook meat with marinade until done, about 3 hours. Take meat out of liquid. Discard bay leaves and peppercorns. Puree rest of ingredients and put aside.

Brown sugar in oil. Add flour (as much as to make a paste). Fold in prepared mustard. Slowly add pureed vegetables and stir vigorously. Add sliced meat and cook, slowly, another 10 minutes. Prior to serving, add a few tablespoons of sour cream. Serve with bread dumpling. This dish can be frozen, but freeze before sour cream is added.

For the bread dumplings, bring a large pot of salted water to a boil. Combine all ingredients except croutons to obtain a semi-soft dough. Add croutons. With floured hands, form two large oval dumplings and put into the boiling water. Cover and simmer for about 10 minutes. Turn and simmer uncovered for another 10 minutes. Dumplings are done when a toothpick comes out clean. With a slotted spoon, carefully lift out dumplings from water, let them rest for 5 minutes, and then slice.

This recipe yields ?? servings.

Source:
Publication and Author Unknown - Downloaded from - http://www.neosoft.com/recipes/ftp

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.