I ’ thousand always looking out for interesting ways to serve liver to people that don ’ thyroxine think they like offal, and these traditional german dumplings are a great means to do that. Liver and kidneys, specially from ruminants like deer, lamb and goat, are some of the hardest to get people to like, and alot of times cooking with them kinda means finding a way to hide them a bite, finesse them, or differently dress them up. These smokey, bacon-y braunschweiger dumplings are a study in different ways I might do that .
3 ways to calm liver: cut it, leech it + smoke
Calming the liver is basically a 3-pronged process. First, the liver is soaked. typically you ’ ll see liver being purged in milk, which is dependable excessively, but when the livers are from venison, I ’ ll probably soak them in a few washes of water, similar to how I leech the tannins from acorns. The more washes you do, the more spirit will get washed away–for better or for worse .
The second character of the process is cutting the multitude of the liver with another slavish ingredient, in this case, breadcrumb. Flour can work, but, if overworked will toughen. Breadcrumbs though, already having some of their properties being denatured from cooking, won ’ deoxythymidine monophosphate form gluten strands, which is one of the reasons they ’ re traditionally added .
last, smoke. Anyone who ’ s eaten liver can besides tell you that it has an affinity for smoke things, particularly bacon. Mmmm, bacon–especially my homemade venison bacon. If you ’ re not aware, see my original post on venison bacon here. Of run, you can use dependable old pork barrel bacon, but, it won ’ triiodothyronine be the same. Venison bacon is fatso, and, that ’ s a good thing, as the fat helps the dumplings firm astir after adding the breadcrumb. Pork bacon is besides not as easy to puree as my homemade bacon, so make surely to pulse it foremost in the food processor to in truth break it up–preferably half freeze if you substitute it.
Reading: Venison Braunshweiger Dumplings
After you make the puree of liver-colored, you merely add some breadcrumbs, season it up a piece, and let the dinge firm in the electric refrigerator for a while. traditionally from there, you ’ vitamin d poach the dumplings immediately in some good broth, and serving them could be american samoa bare as that. You can do that, and it ’ s oklahoma, but I like to blanch them in salted water and then add them to another soup, like the one at the acme of this post–a soup of celery etymon, kale, cauliflower and potatoes .
Print Recipe
from
votes
Venison Braunshweiger or Liver Dumplings
german expressive style liver dumplings, they taste a bit like smoked liver blimp. concede : 25 dumplings .
Prep Time
30
mins
Cook Time
20
mins
Equipment
- high accelerate blender or good food central processing unit
Ingredients
- 12 oz venison or other liver cut into 2 inch pieces
- 4 oz venison or early bacon finely chopped or flat coat
- ½ teaspoon
Read more: Spicy Korean Dipping Sauce Recipe
kosher salt
- 1 cup breadcrumbs preferably sourdough
- 1 large testis
- 10 scrapings of fresh nutmeg or ¼ teaspoon ground
- ½ teaspoon dried oregano or ¼ teaspoon dried oregano
- 1 teaspoon finely grated fresh pep or ½ teaspoon dried
- ½ belittled onion 2 oz
- 1 teaspoon baking gunpowder
Instructions
- Soak the liver in water to cover by 1/2 edge for 24 hours, changing the fluid a few times during the process .
-
In the bowl of a food processor or high speed blender, pulse all the ingredients except the baking powder and breadcrumbs, then puree until as smooth as possible. A highspeed blender is the best option here, if you use a food processor, consider blending all ingredients except the liver, which you should add in small batches.
- The mix should be liquid enough to be pourable. Transfer the concoction to a bowl, stimulate in the breadcrumb and allow to rest, covered, for 30 minutes .
-
Bring 2 qts of stock or water to a simmer, if it is not seasoned with salt, do so. Sift the baking powder to break up lumps, then beat into the meat mixture.
-
Using a scoop, or two large spoons, form dumplings about the size of small golf balls, and poach in the beef stock for 10 minutes. Serve the dumplings in their broth, or cool them and reserve, and add to another soup.
Notes
You can serve the dumplings in whatever soup you want. Pictured is a simple bone broth with vegetables you might find in packets of European soup mix: celery root, potato, kale, leek, and cauliflower.
