Venison Pelmeni with Lingonberry Sauce

Delicious homemade pelmeni filled with flavorful ground venison, seasoned with juniper berries and herbs, and served with a tart lingonberry sauce. A taste of Russia with a wild twist!

Prep Time

45 minutes

Total Time

1 hour

Calories

750 kcal

Difficulty

Medium

Equipment

4 items

Cost

£3.33/serving

Season:

☀️ Summer

Meal Type:

Dessert

Cuisine:

British

Ingredients

Servings

3cupsAll-purpose flour(Plus extra for dusting)

£0.40

1largeEgg

£0.30

0.8cupWater(Lukewarm)

0.5teaspoonSalt

£0.01

1poundGround venison

£7.00

0.5mediumOnion(Finely diced)

£0.20

6berriesJuniper berries(Crushed)

£0.50

1tablespoonFresh thyme(Chopped)

£0.35

1teaspoonFresh rosemary(Chopped)

£0.30

2clovesGarlic(Minced)

£0.15

0.5teaspoonBlack pepper

£0.05

0.5teaspoonSalt

£0.01

1cupLingonberry preserves

£4.00

1tablespoonRed wine vinegar

£0.05

1teaspoonSugar(Or to taste)

£0.01

Total Cost

£13.33

£3.33 per serving

Instructions

1.
**Prepare the dough:** In a large bowl, combine flour and salt. Create a well in the center, add egg and water. Gradually incorporate flour from the sides until a dough forms. Knead for 5-7 minutes until smooth and elastic. Wrap in plastic wrap and let rest for at least 30 minutes.
2.
**Prepare the filling:** In a separate bowl, combine ground venison, diced onion, crushed juniper berries, thyme, rosemary, minced garlic, salt, and pepper. Mix well to combine.
3.
**Assemble the pelmeni:** On a lightly floured surface, roll out the dough thinly. Use a cookie cutter or knife to cut out 2-inch circles. Place a small spoonful of the venison filling in the center of each circle. Fold the circle in half to form a crescent shape and pinch the edges to seal. Bring the two points of the crescent together and pinch to create the classic pelmeni shape.
4.
**Cook the pelmeni:** Bring a large pot of salted water to a boil. Gently drop the pelmeni into the boiling water. Cook for 8-10 minutes, or until they float to the surface and are cooked through. Remove with a slotted spoon.
5.
**Prepare the lingonberry sauce:** While the pelmeni are cooking, combine lingonberry preserves, red wine vinegar, and sugar in a small saucepan. Heat over medium heat, stirring until the sugar dissolves and the sauce is slightly warmed. Adjust sweetness to taste.
6.
**Serve:** Serve the cooked pelmeni hot, drizzled with the lingonberry sauce. Garnish with fresh herbs if desired.

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My Notes

Nutrition Information

Nutrition per serving (350g)

750 kcal / 3138 kJ

Carbs

90g

35% of RDA

Fat

25g

36% of RDA

Protein

45g

90% of RDA

Detailed Breakdown

Fibre

5 g

17% of RDA

Sugar

35 g

39% of RDA

Sodium

750 mg

33% of RDA

Saturated Fat

8 g

40% of RDA

Chef's Tips

If the dough is too dry, add a tablespoon of water at a time until it comes together. If it's too sticky, add more flour.

You can substitute ground beef or pork for the venison, but the juniper berries really complement the gamey flavor.

Pelmeni can be made ahead of time and frozen. Freeze them in a single layer on a baking sheet before transferring to a freezer bag. Cook from frozen, adding a few extra minutes to the cooking time.

Adjust the lingonberry sauce sweetness to your liking. Some lingonberry preserves are sweeter than others.

Cooking Equipment

Large pot

Mixing bowls

Rolling pin

Small saucepan

Wine Pairings

No wine pairing suggestions available for this recipe.

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Chef's Tips

If the dough is too dry, add a tablespoon of water at a time until it comes together. If it's too sticky, add more flour.

You can substitute ground beef or pork for the venison, but the juniper berries really complement the gamey flavor.

Pelmeni can be made ahead of time and frozen. Freeze them in a single layer on a baking sheet before transferring to a freezer bag. Cook from frozen, adding a few extra minutes to the cooking time.

Adjust the lingonberry sauce sweetness to your liking. Some lingonberry preserves are sweeter than others.

Venison Pelmeni with Lingonberry Sauce

Ingredients

Instructions