Venison Dumplings with Potatoes and Morels

Ingredients

• 1 Rehrückenfilet (ca. 200 g)
• Salz
• Pfeffer (aus der Mühle)
• 1 EL Butterschmalz
• 5 altbackene Brötchen
• 0.5 TL Salz
• 200 ml lauwarme Milch
• 1 kleine Zwiebel
• 2 EL gehackte Petersilie
• 1 EL Butter
• 3 Eier
• 100 g Rehbrät (alternativ Kalbsbrät)
• Semmelbrösel (nach Bedarf)
• 50 g gemahlene Haselnüsse
• 50 g gemahlene Mandelkerne
• 250 g vorwiegend festkochende Kartoffeln
• 300 g Pfifferlinge
• 1 EL Butterschmalz
• 4 EL saure Sahne (oder Schmand)

Instructions

1. 1.

   Season the venison fillet with salt and pepper. Cut into 12 cubes and sear them in clarified butter until browned on all sides. Slice the rolls thinly, add a pinch of salt, pour over the milk, cover with foil, and let sit for at least 30 minutes, stirring once halfway through if needed.

2. 2.

   Meanwhile, peel and halve the onion, then dice finely. Sauté with parsley in butter, set aside to cool. Add the eggs, venison ragout, and onion mixture to the rolls, knead into a dough. If too soft, fold in a few breadcrumbs.

3. 3.

   Bring a large pot of salted water to boil. Let the dough rest for another 5 minutes, then shape 12 dumplings with damp hands, create a small cavity, insert one seared venison cube, and seal. Drop dumplings into boiling water, reduce heat, and simmer for about 20 minutes.

4. 4.

   Toast the hazelnuts and almonds in a dry pan, set aside. Peel, dice, and boil the potatoes in salted water for ~10 minutes. Clean the morels and finely chop rosemary.

5. 5.

   Sauté the morels in clarified butter for 1-2 minutes, then fold in the drained potatoes, season with salt and pepper. Lift dumplings from broth with a slotted spoon, drain, and coat in toasted nuts. Plate with potatoes and morels, garnish with sour cream, and serve.