for 4 person

Knöpfli dough

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

Knöpfli

salted water, boiling

Meat

	clarified butter for frying
500 g	venison strips
¾ tsp	salt

Sauce

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

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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