Venison Stew With Pretzel Dumplings Recipe

Name: Venison Stew With Pretzel Dumplings
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tbsp butter; 800 g venison, cut into chunks; 10 None shallots, halved; 1 clove garlic, finely chopped; 1 tbsp tomato paste; 1-2 tsp sugar; 500 ml dry red wine; 500 ml meat or game stock; 4 stalks thyme, leaves stripped; 2 None bay leaves; 1 tsp juniper berries; 200 g stale pretzels; 1 small onion, diced; 125 ml semi-skimmed milk; 2 medium eggs; 1/2 tsp grated nutmeg; 3 stalks parsley, chopped; 75 g cranberry sauce + 2 tbsp

Servings: persons

2 tbsp butter
800 g venison, cut into chunks
10 None shallots, halved
1 clove garlic, finely chopped
1 tbsp tomato paste
1-2 tsp sugar
500 ml dry red wine
500 ml meat or game stock
4 stalks thyme, leaves stripped
2 None bay leaves
1 tsp juniper berries
200 g stale pretzels
1 small onion, diced
125 ml semi-skimmed milk
2 medium eggs
1/2 tsp grated nutmeg
3 stalks parsley, chopped
75 g cranberry sauce + 2 tbsp

1
Heat half of the butter in a Dutch oven dish. Brown the meat in portions then set aside. Fry the shallots for about 4 minutes then add the garlic and tomato paste for about 1 minute. Add sugar and caramelize, then pour in 1 cup of wine, boil and reduce by half. Add the stock, remaining red wine, meat, thyme, bay leaf and juniper berries. Season with salt and pepper, cover and simmer for 2-3 hours until the meat is tender.
2
Cut the pretzels in to chunks and place in a large bowl. Heat the rest of the butter in a pan, saute the onion to flavor the butter, then remove and save for later. Heat the milk in the pan to lukewarm then whisk in the eggs and season with the nutmeg, salt and pepper. Pour the milk over the pretzels and let stand for 10 minutes. Add the sauteed onion and parsley to the pretzels, then knead into a cylinder about 2 inches in diameter. Wrap the cylinder tightly in plastic wrap, then in foil and place in a pot of boiling water for 30 minutes.
3
When the meat is cooked, stir through 2 tbsp cranberry sauce and season again with salt and pepper if necessary. Remove the pretzel dumplings from the water. Remove the wrapping and cut into slices. Serve the meat and dumplings together with a spoon of cranberry sauce on the side.

366

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: 2 tbsp butter, 800 g venison, cut into chunks, 10 None shallots, halved, 1 clove garlic, finely chopped, and more.

Yes, Venison Stew With Pretzel Dumplings falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Venison Stew With Pretzel Dumplings

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions