Venison stew with herb mini-dumplings (knöpfli)

1hr 05m
Preparation/cooking time: ca. 35m + Allow to swell: ca. 30m

For 4 Personen

Nutritional Information

Contains 816 Kcal, 56g Protein, 96g Carbohydrates, 17g Fat


  • 200 g very fine semolina
  • 0.5 tsp. salt
  • 2.5 tbsp. mixed herbs (z.B. Petersilie, Schnittlauch, Basilikum usw.)
  • 1 dl milk water (1/2 milk, 1/2 water)
  • 2 fresh eggs
  • saltwater, siedend
  • some knobs of butter
  • 1 bag Hirschpfeffer (600 g)

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  • Mix the flour and salt in a bowl and create a hollow in the middle. Very finely chop the herbs, combine with the milk & water and eggs, pour little by little into the trough, stirring, then mix with a ladle and beat until the dough turns glossy and starts to bubble. Cover and leave to combine at room temperature for approx. 30 mins. Using a small pastry horn, press the dough in batches through a colander rinsed in cold water, straight into the boiling salted water. As soon as the Knöpfli rise to the surface, remove with a slotted spoon and keep warm. Dot with knobs of butter before serving.
  • Heat the venison stew according to the packet instructions and plate up with the herb Knöpfli.

Products used in this recipe

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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.

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