Game Stew (Pörkölt) in Mushroom and Wine Sauce with Potato Dumplings (Dödölle) – (Vörösboros, gombás vadpörkölt dödöllével)

Game Stew (Pörkölt) in Mushroom and Wine Sauce with Potato Dumplings (Dödölle) - (Vörösboros, gombás vadpörkölt dödöllével)
Ingredients: serves 4
10 1/2 oz/30 dkg venison shank (or wild boar), 10 1/2 oz/30 dkg wild boar rump (or venison), 1 large (7 oz/20 dkg) onion (1 heaping tablespoon onion cream), 2 oz/6 dkg lard or 4 tablespoon cooking oil, 1 green pepper, 1 tomato, 1/2 teaspoon hot Red Gold or “Strong Steven” hot cherry pepper paste, 1 clove garlic (1/2 teaspoon garlic cream), 1 bay leaf, 1 teaspoon quality paprika, 1/4 teaspoon ground black pepper, 1/4 teaspoon marjoram, 5 1/4 oz/1 1/2 dl zesty red wine, 5 1/4 oz/15 dkg oyster or boletus mushrooms, 1/2 teaspoon fresh or dried tarragon, salt
Dödöle Dumplings: 2 2/3 lb/1.2 kg potatoes, 1 teaspoon salt, 7 oz/20 dkg all-purpose flour, 2 onions, 8 tablespoon cooking oil (originally 8 tablespoon lard)

Remove any membranes from the meats and dice into 3/4”/2 cm cubes. Mince the onions and sauté
them in oil until translucent. Add the meat and cook it until it turns white. (If using onion cream add it at this point, once the meat has turned white.) Add the peppers, cut into rounds, sliced tomato, paprika cream, crushed garlic (garlic cream), bay leaf, paprika, pepper and marjoram. Pour in the wine and stew on low heat, covered, until tender, about 1 1/2 – 2 hours. Add the mushrooms, thinly sliced, along with the chopped tarragon, and salt. Cook about 15 minutes and serve with the dumplings or fresh homemade bread.
While the meat is stewing, prepare the dumplings. Peel the potatoes, dice them and put them in a pot. Pour enough water over them to just cover, about 1 quart/liter, salt, and cook until nice and soft. Toast the flour in a skillet, stirring over medium heat until golden, about 8-10 minutes. Mash the potatoes in the cooking water with a wooden spoon and add the flour. Beat robustly while continuing to cook 2-3 minutes over the flame. Remove from the heat and continue to stir intensely for another 5 minutes. Grate and brown the onion in hot oil. To serve, dip a tablespoon in the remaining oil and scoop the dödöle onto a plate. Spread the sautéed onions over them, pile the pörkölt on the side.

Words of Wisdom
You may drive the pörkölt’s flavor „wild” with the addition of 1-2 tablespoon blueberry jam.

Preparation time: 2 hours
Calories per serving: 1083
Skill: Easy to prepare