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Venison Medallions with Creamed Cabbage and Slip Dumplings

Thursday, October 8th, 2009

Venison Medallions with Creamed Cabbage and Slip Dumplings Stefan Hierzer Hotel Imperial Vienna, Austria Venison medallions are served with creamed cabbage to which a tiny bit of nutmeg is added, and sauteed dumplings. Trim the venison ahead of time and use the bones and trimmings to make a rich stock, which will then form the [...]

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Tags: Cup Cranberries, Cup Flour, Cup Milk, Ground Nutmeg, Ground Pepper, Head Savoy Cabbage, Heavy Whipping Cream, Hotel Imperial, Imperial Vienna, Lean Bacon, Medium Saucepan, Pliable Dough, Pound Potatoes, Rich Stock, Rosemary Sprigs, Thyme Sprigs, Veal Demi Glace, Venison Medallions, Venison Tenderloins, Vienna Austria
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