Game Farce or Game Sausage Meat – Basic Recipe

For the farce, chop all ingredients in a food processor until smooth (farce/broth). Chill and stir well before further processing.

Preparation Tip:

Instead of venison, raw meat from deer, pheasant, hare, chamois, wild duck, etc. can also be used. For Wildnockerln gnocchi are formed from the mass and these are cooked in strongly seasoned soup about 10 minutes (weakly simmering, not boiling!). The dumplings can then be served on cooked pasta with roasted mushrooms. USE: for pies, terrines, gnocchi, for soup garnishes, venison gnocchi or pudding, for filling pancakes or noodle sheets and for coating fillets of back (venison, deer, chamois, etc.).

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