Mushroom Knöpfli with strips of venison

Mushroom Knöpfli with strips of venison

Total: 1 hr 15 Min. | Active: 45 Min.
Nutritional value / person: 674 kcal
, Fat: 25 g
, Carbohydrate: 61 g
, Protein: 47 g

Ingredients

4 people

Hint:


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:

Betty Bossi Koch-Center
kochen@bettbossi.ch

Knöpfli dough

15g dried porcini mushrooms
300g flour for making dumplings
1tsp salt
2 ½dl milk water (1/2 milk, 1/2 water)
3 fresh eggs

Knöpfli

salted water, boiling

Meat

clarified butter for frying
500g venison strips
¾tsp salt

Sauce

1 shallot, finely chopped
150g celery, thinly sliced
250g chanterelles
10g dried porcini mushrooms, soaked in water, drained, cut into strips
200g single cream for sauces
½tsp salt
½bunch flat-leaf parsley, finely chopped
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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.

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