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Venison medallions with quark Knöpfli
45 m active | 1 h 15 m total
Nutrition facts per serving:
  • Energy in kcal about 464
  • Fat about 10g
  • Carbohydrates about 41g
  • Protein about 46g
This is needed
This is needed for 4 people
Knöpfli dough
  • 200 g flour for making dumplings
  • 0.75 tsp salt
  • 250 g low-fat quark
  • 3 fresh eggs
To cook the Knöpfli
  • salted water, boiling
Venison medallions
  • 1 tbsp clarified butter
  • 8 venison medaillon, each approx. 60 g
  • 0.5 tsp salt
  • a little pepper
  • 2 shallot, finely chopped
  • 0.5 dl balsamic vinegar
  • 2 sprigs thyme, torn into pieces
  • 1.5 dl beef bouillon
  • 1 dl cognac
  • 1 tbsp cornflour
  • 1.5 tbsp water
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And that's how it's done
And that's how it's done
Knöpfli dough
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.
Venison medallions
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.