Zwiebelstippe mit Kartoffelbrei

Onion-ground meat dish with mashed potatoes

1 lb ground meat

2 medium – sized onion

Salt/pepper

4 eggs

Brown the meat in a non-stick pan. Add the chopped onions and cook them with the meat until they are golden. Season with salt/pepper.

Scramble the eggs and add them to the meat and onion mixture. Mix everything really well.

After the eggs are cooked, serve the Zwiebelstippe with some mashed potatoes.

Kartoffelkloesse

Potato Dumplings

6 medium sized potoes

2 eggs

½ cup flour

Boil the potatoes and smash them without the water as soon as they are soft. Cool them completely. Then add the eggs and flour and mix everything really well. Then form some 2-inch balls out of the mixture and cook them for 10-15 minutes in some simmering lightly salted water.

Hirschbraten mit Kartoffelkloesse und Rotkraut

Whole deer back strap with potato dumplings and apple red cabbage

2 lbs deer back strap

4 cups of red wine

1 Tbsp juniper berries

1 Tbsp pepper corns

3 Tbsp dried thyme

4 small carrots, thinly sliced

2 stalks celery, chopped

salt/pepper

1 bay leave

¾ cup whole berry cranberry sauce

½ cup heavy cream

Clean the deer strap and put it in a gallon size Ziploc bag. Add the red wine, pepper corns, thyme, carrots, celery, and bay leave. Let the deer meat marinate overnight.

Take the meat out and dry it with a paper towel. Keep the marinate. Crush the juniper berries. Mix the crushed juniper berries with salt and pepper and rub the mixture on the meat.

On medium to high heat brown the meat on all sides. Preheat the oven to 375 degrees.

Take the meat out of the pan and add ¼ cup of the marinate without the vegetables into the pan. Add the vegetables to the pan and brown them a little bit.

Put the meat into a roasting pan and add the vegetables and the rest of the red wine marinate. Cover it and let the meat and vegetables bake for about 60 minutes.

Take the meat out of the roasting pan and keep it warm. Blend the sauce with a handheld mixer until all the vegetables are made into a sauce. Add the cranberry sauce and heavy cream and let it simmer for about 5 minutes. Then season the sauce with a some more salt/pepper if necessary.

Serve with red cabbage and potatoes dumplings.

Zucchini Chocolate Cream Cheese Cake

6 Tbsp butter

¼ cup vegetable oil

1 ½ cups sugar

2 eggs

6 small zucchini

½ cup buttermilk

2 ½ cups flour

½ cup unsweetened cocoa powder

1 tsp baking powder

1 tsp salt

Cream cheese filling

2 (8 oz) package cream cheese, softened
4 Tbsp butter, softened
½ cup sugar
2 Tbsp cornstarch
2 eggs
4 Tbsp milk
1 tsp vanilla extract

Preheat oven to 350 Degrees. Grease and flour a 9x13 inch pan. Mix the flour, cocoa, baking powder and salt and set aside.
In a large bowl, mix together the 6 Tbsp butter, oil, and sugar until well blended. Beat in the eggs, one at a time. Beat in the flour mixture alternately with the buttermilk. Stir in the shredded zucchini. Pour half of the batter into the prepared pan.

Make the filling by beating the cream cheese and the butter. Add the sugar and cornstarch. Beat in the eggs, milk, and vanilla. Pour over batter in the pan, evenly. Pour remaining chocolate batter over filling.

Bake in the oven for 60 minutes until a toothpick inserted into the center of the cake comes out clean. Enjoy!