Loin of venison in prune sauce with cottage cheese rolled dumplings and a baked pear with cranberries

Unitur d.o.o.

Cesta na Roglo 15

3214 Zreče, Slovenia


Hotels Rogla and Natura (on Rogla) and Atrij (at Terme Zreče)

T: +386 3 757 71 00 +386 3 757 60 00

E: rogla@unitur.eu, terme@unitur.eu


Serves: 2 people

Cooking time: 45 minutes (if the rolled dumplings are prepared in advance)

Level of difficulty: difficult


Loin of venison:

  • 400 g venison loin
  • 200 ml venison stock
  • 20 g coarse-ground flour
  • 40 g prunes
  • a pinch of salt and pepper

Cottage cheese dumplings:

  • 160 g filo pastry
  • 60 g sour cream
  • 200 g cottage cheese
  • a pinch of salt
  • 1 egg

Fried pear with cranberry jam:

  • 1 fresh Williams pear (if out of season, you can also use a preserved pear)
  • 20 g butter
  • 40 g cranberry jam


Clean the venison loin, quickly sauté it in a saucepan and heat it to 55 degrees Celsius (use a probe to check). Season the meat. Remove it from the saucepan and wrap it in aluminium foil to keep in the juices. In the same saucepan in which you sautéed the venison, add the flour and stir in the venison stock, salt, pepper and prunes. Reduce the sauce to the desired thickness. To make the rolled dumplings, sieve the cottage cheese, add the eggs, salt and sour cream. Mix all the ingredients, distribute them over the filo pastry and roll. Wrap the rolled dumplings in aluminium foil and cook for 45 minutes. To make the fried pear, heat the butter in a hot small saucepan. Peel the Williams pear, cut it in half and fry both halves in butter. Stuff the fried pear with the cranberry jam.