Venison dumplings
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You don’t often see venison dumplings on the table - for the simple reason that, frankly speaking, stores are not filled with this meat; and not in every family a man, returning home from hunting, brings a freshly killed deer on his shoulder every day.
But the meat is good: not fatty, and environmentally friendly, and with an intense taste of its own. Not everyone likes this taste (the taste of game). I would describe it as slightly sweet, and sometimes (not in all pieces, but quite often) - like liver. But if you have nothing against it, and you have such meat on hand, then it’s quite suitable for dumplings.
For 2-3 servings (14 large dumplings with a tablespoon of filling in each) you need 250 g. venison, 1 very large onion, 1 tbsp. vegetable oil and 5-10 gr. dried mushrooms or dried mushroom powder, salt and pepper to taste. For dough - 200 gr. flour, 100 ml water and about half a teaspoon of salt. You can, of course, boil the dumplings in water, but they will be much tastier if you use concentrated beef broth or game broth.
Ингредиенты
For minced meat:
Venison - 250 g
Onion - 1 pc.
Dried mushrooms - 10 g
Vegetable oil - 1 tbsp.
Salt, ground pepper - to taste
For the test:
Flour - 200 g
Water - 100 ml
Salt - 0.5 tsp.
For cooking:
at least 800 ml of water, or better yet, strong beef broth or game broth
Рецепт
1. Knead the dough from salted water and flour for 10 minutes, wrap it in film and let rest for at least 30 minutes.
2. Finely chop the onion.
3. Fry the onion in vegetable oil until brown and let it cool while the dough rests.
4. Scroll the minced meat either through a nozzle with small holes, or twice.
5. If you use dry mushrooms and not powder, then grind them into powder.
6. When half an hour has passed and the dough has rested and the onion has cooled, mix the filling for the dumplings from minced meat, fried onions and ground mushrooms, season with salt and pepper to taste.
7. Roll out a fairly thick dough (2 millimeters), cut out the blanks and make dumplings.
8. Cook venison dumplings in pre-boiled salted water or broth for 10-12 minutes under the lid.
9. Bon appetit!