Friday, April 16, 2010

Venison Dumplings with Juniper Berries

I've stolen dumplings from the Austrians! I'm going to give you folks the recipe for the venison meat ball that the dumpling is wrapped around, it's amazing! For the dumpling dough, sign up for this facebook group...Dumplings United Wrap the meatball thinly with the dumpling dough and roll in melted butter and then toasted breadcrumbs.
Serve with sauerkraut or something tart to balance the richness of the dish.

Venison & Juniper Berry Meatballs

4 Tbs juniper berries, crushed very fine
1 granny smith apple, diced very fine (peeled and cored)
1 large onion, diced very fine
Salt(1 Tbs) & Pepper (cracked)to taste
1 Tbs bacon fat (melt into cooking oil for flavour)
1 Tbs Butter (melt into cooking oil)
1 Tbs olive oil
¼ c pea shoots, diced very fine (optional)
1 egg yolk
2 thick slices White bread
1/5 c cream
1 Tbs yogurt
2 Tbs black strap molasses
1 lb ground (BC preferably) venison or bison
Frying oil:
cooking oil 1mm depth in pan, add 1 Tbs more bacon fat if you've got it

1/2 cup breadcrumbs (toast in a 350F oven for a few minutes)


Soak bread in yogurt and cream, then put through a food processor, or chop very fine.
Sweat the onions, apples, juniper berries, pepper, salt for 20min on low heat in the butter, oil and bacon fat. While onions are cooking, combine meat, egg, bread mixture, then refrigerate. Once onions are cooked add molasses in and stir. Let it cool. Then mix in with meat well. Form into golf ball sizes with your hands.
Heat oil in non stick frying pan. Fry up meatballs for around 10 minutes, turning to fry all sides. Don't overcook them, test one by cutting it in half if you have to. Serve with dusting of breadcrumbs and a sprig of parsley or pea shoot for looks.

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