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Unread 02-13-2013, 11:02 AM   #1
somebody shut me the fark up.

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Join Date: 07-18-07
Location: Oklahoma
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Default Venison buck-n-bourbon and my first Serviettenknödel :)

I've been getting a lot of use out of the venison from this's nice to have on hand.

Made a batch of venison and bourbon on the drum and tried a batch of "napkin" noodles to go with it. A friend in Austria told me how to make them. This was my first try.

I seasoned some of the cubed venison with salt and pepper, then floured and fried in bear lard.

onions and garlic..


added beef stock, marjoram, thyme, basil, smoked salt, cracked black pepper
then onto the BPS drum to simmer..

The venison simmered until tender, about 5 hours

made my Serviettenknödel

milk, eggs, parsley, seasonings and bread cubes...

they are rolled into a kitchen towel but I used cheese cloth...

simmered until firm...

then sliced... I fried some in butter too, they were pretty tasty. :)

venison buck-n-bourbon with napkin noodles...

It was pretty tasty, a nice comfort meal. :)

Thanks for looking!

sittin' by the campfire with my Brethren friends.
Lifetime member of the Society for the Preservation of Authentic Royal Magical Rare Kaskaskian Peppers (Thanks Ash :))
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