Venison stew with squash Knöpfli

Venison stew with squash Knöpfli

Total: 55 Min. | Active: 25 Min.
Nutritional value / people: 544 kcal
, Fat: 11 g
, Carbohydrate: 69 g
, Protein: 34 g


4 people


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

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Squash Knöpfli

300 g squash, cut into pieces
½ tbsp butter
1 dl vegetable bouillon
a little pepper
200 g flour for making dumplings
100 g white flour
¾ tsp salt
3 fresh eggs
salted water, boiling

To serve (with the meat)

2 parcels venison stew (600 g) (e.g. Betty Bossi)
2 tbsp pumpkin seeds, roasted
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How it's done

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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.

Good to know
Serve with: Pear halves filled with cranberries.

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