Lamb / Game: Venison involtini with dumplings

Venison involtini with dumplings


  • 0.25 tsp. salt
  • a little pepper
  • 1 dl full cream
  • 1 dl meat bouillon
  • 1 tbsp. olive oil
  • 1 dl red wine
  • 1 tbsp. mustard
  • saltwater, siedend
  • 2 dl milk
  • 1 eggs, verklopft
  • knobs of butter
  • 1 onion, fein gehackt
  • 1 bunch flat-leaf parsley, fein geschnitten
  • 400 g lye roll, in Wüfeln
  • 1 pears, in Schnitzchen
  • 8 venison schnitzel (je ca. 60 g)
  • 60 g mountain cheese, in Stängeln
  • oil zum Braten
  • 50 g red currant jelly
Order the ingredients from COOP@home


Heat the oil in a pan. Sauté the onion and parsley for approx. 2 mins., transfer to a bowl. Add the bread. Add the egg, milk, salt and pepper, mix, knead by hand to a compact mixture. With wet hands, shape into around 8 balls. Allow the dumplings to steep in salted water for approx. 10 minutes. Remove, dot with knobs of butter, keep warm.

Salt the schnitzel, coat one side of each with mustard, top with pear and cheese. Loosely roll up the steaks and secure each with a toothpick. Heat the oil in a frying pan. Fry the involtini all over in batches for approx. 4 mins. per batch. Remove. Pour the wine into the same pan and scrape to loosen browned bits. Pour in the jelly, stock and cream, bring to the boil. Reduce the heat, simmer for approx. 2 mins. Add the involtini, gently heat through and plate up with the dumplings.


  • Lamb / Game
  • 40 mins Preparation/cooking time: ca. 40m
  • Servings For 4 Personen
  • Nutrition 759 Kcal