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Mushroom Knöpfli with strips of venison
45 m active | 1 h 15 m total
Nutrition facts per serving:
  • Energy in kcal about 674
  • Fat about 25g
  • Carbohydrates about 61g
  • Protein about 47g
This is needed
This is needed for 4 people
Knöpfli dough
  • 15 g dried porcini mushrooms
  • 300 g flour for making dumplings
  • 1 tsp salt
  • 2.5 dl milk water (1/2 milk, 1/2 water)
  • 3 fresh eggs
Knöpfli
  • salted water, boiling
Meat
  • clarified butter for frying
  • 500 g venison strips
  • 0.75 tsp salt
Sauce
  • 1 shallot, finely chopped
  • 200 g single cream for sauces
  • 150 g celery, thinly sliced
  • 10 g dried porcini mushrooms, soaked in water, drained, cut into strips
  • 250 g chanterelles
  • 0.5 tsp salt
  • 0.5 bunch flat-leaf parsley, finely chopped
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And that's how it's done
And that's how it's done
Knöpfli dough
Blitz the mushrooms in a food processor or chop them finely, mix them with the Knöpfli flour and salt in a bowl. Create a well in the centre. Whisk together the milky water and eggs, gradually pour into the well while stirring, 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.
Knöpfli
Press the dough in batches 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.
Meat
Heat the clarified butter in a frying pan. Fry the meat in batches for approx. 3 mins., remove from the pan, season with salt and keep warm. Wipe away the cooking fat and add a little clarified butter if necessary.
Sauce
Briefly sauté the shallot, add the celery and mushrooms, cook for a further 10 mins. Pour in the single cream, simmer for approx. 5 mins., season with salt. Return the meat to the pan and heat gently. Garnish with parsley and serve with the Knöpfli.