{This post is supported by product advertising by South Tyrolean Apple GGA}
Anyone who has read here knows that I got a pretty large package with apples from South Tyrol that had to be processed for the cool blog event of Zorra and South Tyrolean apples GGA.
Although I got a whole menu out, we still had a few apples. The consumption here of “raw material” is immense, but somehow I found that the recently triggered domestic venison would go pretty well with it.
Well, and when I thought about it, this dish was created. Who doesn’t know the combination of game and dumplings. Here as a Lecki plate court! The dumpling mass is made of cooked potatoes and polenta as well as plenty of fresh chives and is only swiveled briefly in the pan as mini dumplings until golden brown. The actual twist and, so to speak, the interface between dumplings and deer is the spicy apple chutney with pickled mustard seeds. Really super fine!
In South Tyrol itself, I was (unfortunately) only once in my life. But this little vacation was a wonderful experience and a real childhood memory. I was able to go to a youth hostel near Merano with a small children’s theater leisure. That may sound a profane now, but the weather was really great and we were surrounded by mountains, juicy green meadows and simply wonderful nature – which of course blasted even more when it comes to sunshine. But for me on top (in addition to the theater with really dear caregivers and a bunch of other happy children with whom I liked to spend time) the food was really. After over twenty years I can still remember exactly that we were enthusiastic about children from every dinner. It was really a kind of fusion kitchen from “Hausmannkost” (in the best sense!), Alpine kitchen and Italian culinary delight.
So far I have unfortunately not managed to come back to this area, but maybe there is an opportunity to do this … this beautiful memory has inspired me a bit, because it is also a bit of a brave mix that just works.
But now to the recipe, because if you fancy a really fine recipe with game, apples and dumplings, then you are exactly right here:
Track pieces with potato polenta dumplings from the pan and apple chutney
Ingredients for three to four people as the main course:
For the deer:
2 triggered pureh axle from a venue (parried and already ready for the kitchen)
1 tablespoon of clarified butter to fry
Salt
Pepper from the mill
For the potato polenta dumplings:
800 g solid potatoes
3 egg yolks
150 g instant polenta
200 ml vegetable broth
1 large, handful of fresh chives
Pepper from the mill
Salt to taste
nutmeg
2 tablespoons of clarified butter to fry
For the apple chutney:
1 onion
2 apples
Juice of two oranges
2 tablespoons of sugar
1/2 tablespoon of clarified butter
50 ml of apple cider vinegar
2 tablespoon of mustard seeds pickled (if you don’t get this, you can also simply fall back on mustard with entire mustard grains)
Pepper from the mill
Salt
Preparation:
First cook the potatoes and the bowl in boiling water in about 20-25 minutes for the dumplings.
Apply the chutney during the cooking time: peel the onion and dice as finely as possible. Also peel the apples, free the core housing, stalk and stems and cut them into cubes that are not too small. Place a small saucepan on the stove and heat the clarified butter in it. Add the onion and let it caramelize with the sugar with stirring. Then add the apples and fry. After a few minutes, deglaze with the orange juice and the vinegar and let it simmer easily over low heat. Add the mustard seed and season with salt and pepper. Let the whole thing simmer for a few more minutes until the apples are nice and soft and the liquid is heavily boiled/almost evaporated. Then keep warm and set aside.
For the dumplings, bring the vegetable broth to the boil once and stir in the polenta. Leave briefly, loosen up with the fork and take it from the stove. Peel the boiled potatoes warm and press through a potato press. Mix immediately with the lukewarm polenta. Wash the chives, drain and cut them into very fine rolls. Now add the chives and the egg yolk to the potato polenta mass. Season vigorously with salt, pepper and nutmeg and set aside briefly.
Heat the oven with a grid to 100 degrees upper heat. Heat a sufficiently large pan with clarified butter for the venison. Fry the meat in the pan very sharply from all sides, salt and pepper. Then put in the oven for about 15 minutes.
While the deer pulls in the oven, shape the dumplings into small dumplings and then set the shaped balls aside on a plate. Heat a sufficiently large pan with clarified butter and fry the balls until golden brown from all sides.
Take the deer out of the oven and let it rest for at least five minutes. Meanwhile, arrange dumplings and apple chutney on preheated plates. Cut the venison into slices and also spread them on the plate. Bon appetit!
