Variety Meats: Venison 08 by Recipe Cottage

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	Venison 08

		Marinated Venison with Bread Dumpling 1-1/2 kg (3 to 4 lbs.) venison, beef brisket or eye of round 1 l. water 3 T. vinegar 1 t. salt 2 bayleaves 4 to 5 peppercorns Peel of 1 lemon 1/2 medium onion 1 sliced carrot 1 parsnip 1 T. sugar 2 T. oil 2 T. flour, approximately 1 T. prepared mustard Bread Dumpling (see below) Sour cream In a saucepan, bring all marinade ingredients to a boil, in about 1 litre of water. Pour hot marinade over meat. Cover and refrigerate for 3-4 days, turning meat once every day. Now, cook meat with marinade until done, about 3 hours. Take meat out of liquid. Discard bayleaf 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 vegetable 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 (see below). This dish can be frozen, but freeze before sour cream is added. Bread Dumpling 1 whole egg 3 cups (300 g) flour 1 coup croutons 1 cup (200 ml) milk 1 teaspoon baking powder pinch of salt Large pot of salted boiling water. 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.