Venison medallions with quark Knöpfli

Venison medallions with quark Knöpfli

Total: 1 hr 15 min. | Active: 45 min.
Nutritional value / person: 464 kcal
, Fat: 10 g
, Carbohydrate: 41 g
, Protein: 46 g


4 person


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

Knöpfli dough

200 g flour for making dumplings
¾ tsp salt
250 g low-fat quark
3 fresh egg

To cook the Knöpfli

salted water, boiling

Venison medallions

1 tbsp clarified butter
8 venison medaillon, each approx. 60 g
½ tsp salt
a little pepper
2 shallot, finely chopped
½ dl balsamic vinegar
2 sprig thyme
1 dl cognac
1 ½ dl beef bouillon
1 tbsp Maizena cornflour
1 ½ tbsp water
2 sprig thyme, torn into pieces
WE NEED Shopping List Purchase ingredients now

How it's done

New: You can enter
notes and changes to the recipe here that are visible to you.

Knöpfli dough

Mix the flour and salt in a bowl, create a well in the middle. Combine the quark and eggs, gradually pour into the well while stirring, then 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.

To cook the Knöpfli

Preheat the oven to 60°C, warm the platter and plates. In batches, press the dough 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.

Venison medallions

Heat the clarified butter in a non-stick frying pan. Brown the meat for approx. 2 mins. on each side. Remove, season and keep warm. Sauté the shallots in the same pan. Pour in the balsamic and reduce almost completely. Add the thyme, pour in the cognac and beef stock, bring to the boil. Reduce the heat, simmer for approx. 5 mins. Mix the cornflour with the water, pour into the pan while stirring, reduce for approx. 2 mins. Strain the sauce, return to the pan. Plate up the venison medallions along with the quark Knöpfli and sauce, garnish with thyme.

Good to know
Serve with: Roasted vegetables (e.g. pears and beetroot)

Similar recipes

Fotografin Claudia Link, Foodstyling Katja Rey


Like no other season, Advent is the time to eat and be merry. Christmas biscuits, homemade gifts from the kitchen or a scrumptious Christmas meal: temptations abound. If you want to prepare a real treat for friends and family, you will find our best recipes here for a Christmas feast that leaves nothing to be desired, with everything from Christmas mains to Christmas desserts.

Please log in!

Log on now – easily and conveniently – to FOOBY with your Supercard ID, save the shopping list on all your devices and benefit from additional advantages.

The recipe has been saved in your shopping list under myFOOBY.

Unfortunately, the shopping list was not saved.

Like this recipe?

Now you can user your Supercard ID to log in to FOOBY easily and conveniently and make use of all the functions and advantages.

Choose a cookbook:

L'article te plait ?

ith myFooby, you can not only access your saved recipes on all your devices, but also save interesting stories and helpful cooking instructions and easily refer back to them.

Supprimer l'article complètement ?

Do you really want to delete this article from your cookbook?

Remove recipe?

Do you really want to remove this recipe from the cookbook?

Delete the entire recipe?

Do you really want to delete this recipe from your cookbook?

Successfully saved!

Like this recipe?

Log in with your Supercard ID to have access to a cookbook with your favourite recipes from all your devices.

L'article te plait ?

ith myFooby, you can not only access your saved recipes on all your devices, but also save interesting stories and helpful cooking instructions and easily refer back to them.