Curd cheese balls with venison sugo
Recipe of the region Schladming-Dachstein
Ingredients venison sugo
500 g minced venison
100 g smoked bacon
100 g carrots
100 g celery stalks
1 pc. onion
4 pcs. garlic cloves
1/4 l dry red wine
400 g strained tomatoes
Vegetable or beef broth
Salt, pepper, oregano
Parmesan or mountain cheese
Fresh thyme
Ingredients curd dough
140 g butter
140 g wheat semolina
2 eggs
500 g curd cheese fine
140 g flour
Salt, thyme
Game spice
15 g black pepper
60 g allspice
30 g juniper
15 g caraway
75 g coriander
Curd cheese balls with venison sugo
Cut the bacon, carrots, celery, garlic and onions into small cubes. Brown the vegetables in the sauteed bacon and then the venison. Brown until almost dry and deglaze with red wine. Add the sieved tomatoes. Season with dried thyme, oregano, salt and 3 tablespoons of wild spice mix (see recipe). Pour over the vegetable stock, slightly cover and leave to simmer for approx. 1 hour. Stir occasionally and, if necessary, pour in some soup.
To make the curd cheese dough, stir the butter until foamy. Beat and whisk the eggs and gradually stir into the butter mix. Stir in the semolina and salt and then alternate between adding the flour and curd cheese. Shape into a roll, wrap in clingfilm and leave in a cool place for 1 hour. Roll the dough to finger thickness and cut into diagonal pieces. Cook the pieces in salt water for 2-3 minutes. Remove from the water and heat in a frying pan with butter. Garnish with Parmesan and plucked thyme.
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