Venison Pörkölt with Juniper and Nokedli
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Ingredients
- 600 g venison shoulder, diced
- 2 onion
- 2 tbsp sweet paprika
- 1 tsp juniper berries, crushed
- 300 ml beef stock
- 300 g plain flour
- 3 eggs
- 80 ml milk
Nutrition (per serving)
- Calories
- 551 kcal
- Protein
- 48.1 g
- Carbohydrate
- 64.6 g
- of which sugars
- 7.1 g
- Fat
- 11.4 g
- of which saturates
- 4.1 g
- Fibre
- 4.8 g
- Salt
- 0.98 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Fry the chopped onions in a splash of oil for 5 minutes, then stir in the sweet paprika and crushed juniper berries and cook for 1 minute.
- 2
Add the diced venison and beef stock. Cover and simmer for 70-80 minutes until the venison is tender.
- 3
Whisk the flour, eggs, milk and a pinch of salt into a thick, smooth batter.
- 4
Bring a large pan of salted water to the boil and press the batter through a nokedli press into the water, cooking in batches for 2-3 minutes until they float, then drain.
- 5
Serve the pörkölt over the nokedli.
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