- 0.5 tsp. salt
- saltwater, siedend
- 2 fresh eggs
- 1 dl milk water (1/2 milk, 1/2 water)
- some knobs of butter
- 200 g very fine semolina
- 2.5 tbsp. mixed herbs (z.B. Petersilie, Schnittlauch, Basilikum usw.)
- 1 bag Hirschpfeffer (600 g)
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.
- Lamb / Game
- 1h 5 Preparation/cooking time: ca. 35m + Allow to swell: ca. 30m
- Servings For 4 Personen
- Nutrition 816 Kcal