SNITEL UMPLUT/FILLED SCHNITZEL

I have this recipe from my mother and it was one of her best dishes, though her food was generally delicious, and it was my father's favourite. It is a very savoury dish and it is also one of my favourites. It is not cordon bleu since the meat rolls are boiled and filled with bacon and Swiss cheese - goodies that make an excellent sauce.

FRIPTURA DE CAPRIOARA CU SOS VANATORESC/VENISON ROAST WITH HUNTER'S SAUCE

Ingredients:
2-3 kg venison meat (I used a deer leg/rump)
salt, pepper, oil, smoked lard to lard the meat

Marinade: 1 large carrot, 2 slices of a large celery root, 2 onions, 2-3 bay leaves, 4 large cloves of garlic, some pepper beans, some pimento beans, 50 ml oil, 50 ml vinegar, 200-250 ml wine

Hunter's Sauce: vegetables from the marinade, oil, 1 tbsp flour, 200 ml cream, the juices from the roast

Difficulty: easy

Preparation time: 3h + 2-3 days in the marinade

PAPANASI FIERTI/BOILED CHEESE DUMPLINGS

Never before the saying "Practice makes perfect" suited me more than with these boiled cheese dumplings. I had many other cooking endeavors which were eventually successful - ile flottante (lapte de pasare), crepes, but I feel that only now I fully understand the expression. For my craving Facebook friends, here's the cheese dumplings recipe I've got from my neighbour Simona.