Ingredients for the dumplings
- 500 g flour
- 7 g dry yeast
- 250 ml milk
- 1 tbsp salt
- 2 eggs
- Thyme
- Bacon, finely diced
To prepare the dumplings
Knead all the ingredients together and leave the dough to stand for around 1 hour. Fold in some chopped thyme and finely diced bacon if desired. Roll up the dough in a cloth and cook in the preheated oven for 30 to 40 minutes at 85 °C with the steam setting. Then cut into slices and fry in butter if desired or simply serve once sliced.
Ingredients for the ragout
- 50 g cranberries
- 50 g cloudberries
- 50 g diced gherkins
- Olive oil
- Balsamic vinegar, white
- Dill, finely chopped
To prepare the ragout
Carefully mix together all the ingredients and add olive oil, white vinegar and salt to taste. Fold in the finely chopped dill.
Ingredients for the elk
- 800 g elk fillet
- 50 g lardo di Collonata
- 300 ml red wine
- 150 ml red wine vinegar
- Bay leaf, allspice, juniper and
- black pepper
- Butter
- Vegetable oil
- Salt
- Pepper
- Gravy or jus
To prepare the elk
Cut the lardo into strips approx. 1×1 cm thick and thread them through the elk fillet using a larding needle. Bring the red wine and red wine vinegar to the boil with the spices, then leave to cool. Once the liquid is completely cool, marinate the elk fillet in it for approx. 3 hours. Season the elk fillet generously with salt and pepper and sear on all sides in vegetable oil. Cook the meat in the preheated oven for approx. 8 minutes at 200 °C with the hot air setting, then leave to stand for 10 minutes. Then fry again in frothed butter. To make the sauce, reduce the marinade and mix with some gravy or jus.
Cooking level
Preheated Dumplings, 1 hour | Steam setting at 85 °C Elk, approx. 8 minutes | Hot air setting at 200 °C