Venison involtini with dumplings

Ingredients

• 400 g lye rolls
• 1 eggs
• 2 dl milk
• knobs of butter
• 60 g mountain cheese
• 1 dl full cream
• 1 onions
• 1 bunch flat-leaf parsley
• 1 pears
• 50 g red currant jelly
• 1 tbsp mustard
• 8 venison schnitzel
• 1 tbsp olive oil
• oil
• 1 dl meat bouillon
• 1 ¾ tsp salt
• a little pepper
• 1 dl red wine