This recipe offered by Karoo cookery guide creator Gordon Wright, creator of Karoo Meals and Veld to Fork, is at all times on the desk when Rose Wright and her pal Nina, whose recipe it’s, get collectively within the deep platteland.
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Just a few sprouty suggestions for you first: They cook dinner sooner and extra evenly for those who lower a cross on the backside earlier than cooking. A pinch of sugar and a few butter within the cooking water soothes the bitter style. Spices like caraway seeds, fennel and anise makes the sprouts extra digestible.
500g brussels sprouts
1 tsp clarified butter
750 ml meat inventory
Salt & pepper to style
2g pinch of grated nutmeg
150g crème fraiche
For the dumplings:
1 bunch chives (or three tbsp frozen chives),
1 garlic clove,
300g venison mince,
three tbsp sunflower oil
50g all goal flour
Clear and wash brussels sprouts. Peel onions and lower into cubes then brown in scorching butter in a pot.
Add brussels sprouts and pour inventory into the pot. Deliver to the boil, season with salt and pepper and cook dinner for 12-15 minutes on medium warmth till sprouts are agency.
Stir in creme fraiche and season with nutmeg, salt and pepper.
For the dumplings:
Rinse chives, dry and lower into small items. Peel and lower leftover onion and garlic finely.
Combine mince with onions, garlic, flour and half of the chives and knead to type a dough-like consistency.
Kind little dumplings out of the mince combine and brown them in scorching oil. Add them to the soup and simmer for five minutes.
Serve with a sprinkling of chives. DM/TGIFood
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