Venison Mushroom Strudel with Pointed Cabbage and Schupfnudeln

A delicious mushroom dish for any occasion!

For the strudel dough knead together a 250 grams of flour, an egg, oil and water and put to cool. Fry the chopped mushrooms, add the breadcrumbs and the chopped parsley, mix and cool. Fry the saddle of venison in portions and season.

For the Schupfnudeln, finely dice the pumpkin and sauté. Press the cooked potatoes through a press, mix with egg and milk and finally add the pumpkin. Roll this dough into “sausages”, cut into small pieces and form into Schupfnudeln in your hand or on a board. Draw in boiling hot salted water.

Now cut the strudel dough into six equal pieces and roll them out.

Spread the mushroom mixture evenly on the rolled out dough and then place the saddle of venison on top. Form the whole thing into a “parcel” and brush with the egg-whipped topping mixture. Cook in the oven at 180 degrees for about 15 minutes.

In the meantime, cut the pointed cabbage and toss in butter.

Briefly fry the Schupfnudeln repeatedly in the frying pan and season with pepper, salt and nutmeg. When the saddle of venison is cooked, cut the strudel, arrange it with the cabbage on the plate and add the Schupfnudeln.

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