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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.

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