In a large bowl, combine the flour and salt. Create a well in the center, add the egg and water, and mix until a dough forms. Knead for a few minutes until smooth. Wrap in plastic wrap and let rest for 30 minutes.

Prepare the Filling

In a skillet over medium heat, sauté the onion and garlic until translucent. Add the ground wild game meat, salt, and pepper, cooking until browned. Remove from heat and stir in parsley. Allow to cool.

Form the Dumplings

Roll out the dough on a floured surface to about 1/8 inch thick. Cut into circles (about 3 inches in diameter). Place a teaspoon of filling in the center, fold over, and seal the edges with a fork.

Consommé Preparation

Prepare the Broth

In a large pot, combine the broth, carrot, celery, onion, bay leaf, peppercorns, and thyme. Bring to a boil, then reduce to a simmer for 30 minutes.

Cook the Dumplings

In a separate pot, bring water to a boil. Gently add dumplings and cook for about 5-7 minutes, until they float to the surface. Remove with a slotted spoon.

Serve

Strain the consommé to remove vegetables and herbs. Serve hot, placing dumplings in each bowl and ladling consommé over them.