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Farm bars
Farm recipes
Liver dumplings

Tyrolean recipes - farm recipes


Liver dumplings


400 g cubes of stale bread
1 tbsp chives
3 tbsp parsley
2 tbsp leek (finely chopped)
100 g minced veal fat
1 tbsp butter
200 g minced calf's liver
2 cloves of garlic (finely chopped)
1 tspn marjoram
1 pinch lemon zest
1 pinch nutmeg
salt and pepper
2 free-range eggs
100 ml milk
1 tbsp flour
1 litre meat stock
chives to garnish


Mix the stale bread cubes with the chives and parsley. Gently sweat the leeks in the veal fat and butter and add to the bread together with the calf liver and the remaining ingredients (except meat stock). Mix together and leave to rest for around 30 minutes. Form dumplings with wet hands and boil in plenty of salted water for around 15 minutes. Serve the liver dumplings in a hearty bowl of meat stock with chives.

Have fun cooking
Doris Gruber
Farmer at ’Planitzer‘ near Montan, a ’Red Rooster‘ farm and inn