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Venison stew with squash Knöpfli
25 m active | 55 m total
Nutrition facts per serving:
  • Energy in kcal about 544
  • Fat about 11g
  • Carbohydrates about 69g
  • Protein about 34g
This is needed
This is needed for 4 people
Squash Knöpfli
  • 300 g squash (e.g. butternut), cut into pieces (yields approx. 250 g)
  • 0.5 tbsp butter
  • 1 dl vegetable bouillon
  • a little pepper
  • 200 g flour for making dumplings
  • 100 g white flour
  • 3 fresh egg
  • salted water, boiling
  • 0.75 tsp salt
To serve (with the meat)
  • 2 parcels venison stew (600 g) (Betty Bossi)
  • 2 tbsp pumpkin seeds, toasted
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And that's how it's done
And that's how it's done
Squash Knöpfli
Briefly sauté the squash in the butter. Set aside 3 tbsp of stock, pour the rest in with the squash, bring to the boil. Cover the squash and simmer until soft, season, puree and leave to cool. Mix the two types of flour and salt in a bowl. Combine the eggs, squash puree and reserved stock, pour into the flour all at once, 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. Gradually press the dough through a Knöpfli sieve into simmering salted water. Cook the Knöpfli until they float to the surface. Remove with a slotted spoon and keep warm.
To serve (with the meat)
Heat the meat according to the packet instructions. Plate up with the Knöpfli, sprinkle with the pumpkin seeds.