Mix the flour and salt in a bowl, create a well in the middle. Combine the quark and eggs, gradually pour into the well while stirring, then mix with a risotto spoon and beat until the dough starts to bubble. Cover and leave to stand at room temperature for approx. 30 mins.
To cook the Knöpfli
Preheat the oven to 60°C, warm the platter and plates. In batches, press the dough through a Knöpfli sieve into the simmering salted water. Cook the Knöpfli until they float to the surface, remove with a slotted spoon, drain and keep warm.
Heat the clarified butter in a non-stick frying pan. Brown the meat for approx. 2 mins. on each side. Remove, season and keep warm. Sauté the shallots in the same pan. Pour in the balsamic and reduce almost completely. Add the thyme, pour in the cognac and beef stock, bring to the boil. Reduce the heat, simmer for approx. 5 mins. Mix the cornflour with the water, pour into the pan while stirring, reduce for approx. 2 mins. Strain the sauce, return to the pan. Plate up the venison medallions along with the quark Knöpfli and sauce, garnish with thyme.