Venison Pelmeni with Lingonberry Sauce

**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.

**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.

**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.

**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.

**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.

**Serve:** Serve the cooked pelmeni hot, drizzled with the lingonberry sauce. Garnish with fresh herbs if desired.