Summary

Ingredients

• 800 g venison or venison fillet
• 40 g bacon
• some juniper berries, onion rings and parsley stalks
• 1 bay leaf
• salt and pepper
• 3 carrot (s)
• 0.5 piece ½ (s) celeriac
• 100 g onion (s)
• 40 g bacon (smoked bacon)
• 1 clove garlic
• 20 g capers
• some lemon (s) and orange peel
• some parsley and beef soup
• 1 tablespoon tomato paste
• liter ⅛ red wine
• 20 g flour
• 0.25 liter ¼ sour cream
• 0.5 ½ lemon (s) and orange, add the juice
• some sugar
• 250 g quark (curd cheese)
• 100 g semolina
• 50 grams flour
• 1 egg (s)
• 50 g cranberries
• 40 g mararine
• 30 g breadcrumbs
• thyme

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Instructions

1. First portion the meat (8 small medallions or 4 schnitzels), pound it lightly and lard it with the strips of bacon. Now marinate the whole thing in oil, add a few onion rings, juniper berries, thyme and the bay leaf and put in the refrigerator for a few hours.
2. Then remove the meat from the marinade, season with salt and pepper, fry in oil on both sides until light brown and place in a suitable container. Then roast the carrots, the chopped celery root, the finely chopped onion and the finely diced bacon until golden yellow. Now chop the capers, garlic, parsley and the orange and lemon peel, add, roast again briefly, season with the tomato paste, deglaze the red wine, pour on some beef soup and finally bring to the boil. Then pour this finished sauce over the meat and cook it covered in the oven for about 1 hour (depending on the quality of the meat).
3. Then remove the cooked meat, arrange on a plate and keep warm. Now stir in the flour, the cream, a little sugar and the lemon and orange juice until smooth, add to the sauce, let it boil for a moment and pour the thickened sauce over the meat.
4. For the cranberry dumplings, stir the curd cheese with the semolina, flour, egg and a little salt in a bowl until smooth and then cut out 12 portions from this mixture with a tablespoon (dipped in flour). Flatten these on a floured board, cover with the cranberries, beat into dumplings, place in boiling salted water and cook there for about 8 minutes.
5. Meanwhile, melt the margarine, roast the crumbs in it and finally roll the dumplings lifted out of the water in it.
6. At the end, arrange the wild schnitzel with the sauce with the lingonberry dumplings and serve garnished with lingonberry apples or pears.