Venison ragout with bread dumplings

Name: Venison ragout with bread dumplings
Cook time: 2 h 30 min
Total time: 2 h 30 min
Yield: 4
Ingredients: 800 g Venison goulash (fresh or frozen); 10 g dried porcini; 200 g small mushrooms; 5 Onions; 2 TABLESPOONS clarified butter; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp Sugar; 1 TABLESPOON Tomato paste; 2 TABLESPOONS Flour; 1⁄4 l dry red wine; 2 TEASPOONS clear soup; 6 Bread roll (from the previous day; approx. 300 g); 1⁄4 l Milk; 1 tablespoon (10 g) Butter; 4 Stem(s) Parsley; 3 Eggs (Gr. M); 4 TABLESPOONS thickened; 7-10 Tbsp Wild cranberries; 100 g Whipped cream

AUTHOR
Zackary Austin

DIFFICULTY
easy

RATING

COOK TIME
150 mins

TOTAL TIME
150 mins

Ingredients

Servings: 4

800 g Venison goulash (fresh or frozen)
10 g dried porcini
200 g small mushrooms
5 Onions
2 TABLESPOONS clarified butter
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp Sugar
1 TABLESPOON Tomato paste
2 TABLESPOONS Flour
1⁄4 l dry red wine
2 TEASPOONS clear soup
6 Bread roll (from the previous day; approx. 300 g)
1⁄4 l Milk
1 tablespoon (10 g) Butter
4 Stem(s) Parsley
3 Eggs (Gr. M)
4 TABLESPOONS thickened
7-10 Tbsp Wild cranberries
100 g Whipped cream

Directions

1
Defrost frozen goulash. Soak porcini mushrooms in 1⁄2 l warm water for about 30 minutes. Clean mushrooms, wash if necessary. Peel onions and cut 4 into strips. Dab goulash dry.
2
Heat clarified butter in a roasting pan or wide pot. Fry the mushrooms for 3-4 minutes. Take them out. Fry the goulash in the frying fat at high heat until brown in portions. Season with salt and pepper.
3
Finally fry the onion strips.
4
Put the whole goulash back into the roaster. Stir in tomato paste, dust with flour and sweat everything briefly. Stir in wine, porcini mushrooms together with soaking water and stock, bring to the boil. Cover and braise at low heat for 1 1⁄2 for 2 hours, adding approx. 200 ml of water in between.
5
For the bread dumplings cut the rolls into cubes. Heat the milk, pour over the rolls and let the rolls soak for about 30 minutes. Finely dice the rest of the onion and fry it in hot butter until transparent.
6
Wash parsley and dab dry, pluck and chop the leaves. Add eggs, diced onion and parsley to the rolls. Knead everything well. Season with salt and pepper. Form approx. 8 dumplings from the mixture.
7
About 30 minutes before the end of the braising time, add the mushrooms and 2 tbsp. cranberries to the goulash and braise. For the dumplings, boil up plenty of salted water in a large pot. Add the dumplings to the boiling water and cook for 15-20 minutes.
8
Whip cream until semi-stiff and loosely fold in 2 tbsp. cranberries. Lift the dumplings out of the water with a skimmer and drain well. Season goulash with salt, pepper and 1 pinch of sugar.
9
Serve with bread dumplings and 1 blob each of cranberry cream.