- Home
- Brands & Inspiration
- Recipes
- Venison
- Mushroom Knöpfli with strips of venison
Mushroom Knöpfli with strips of venison
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
- 300 g flour for making dumplings
- 15 g dried porcini mushrooms
- 1 tsp salt
- 3 fresh egg
- 2.5 dl milk water (1/2 milk, 1/2 water)
Knöpfli
- salted water, boiling
Meat
- clarified butter for frying
- 500 g venison strips
- 0.75 tsp salt
Sauce
View these products
- 150 g celery, thinly sliced
- 1 shallot, finely chopped
- 250 g chanterelles
- 10 g dried porcini mushrooms, soaked in water, drained, cut into strips
- 200 g single cream for sauces
- 0.5 bunch flat-leaf parsley, finely chopped
- 0.5 tsp salt
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.
