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QimiQ
Benefits
Acid, heat and alcohol stable
Problem-free reheating possible
15
easy
Ingredients for 10 portions
370
g
QimiQ Classic,
chilled
1.5
kg
Cured shoulder of venison,
chopped
700
ml
Red wine
1.5
litre(s)
Game stock
Salt and pepper
2
tbsp
Corn starch
250
ml
White wine
4
tbsp
Gin
For the pumpkin spätzle:
1.25
kg
AP Flour
2
tbsp
Salt
12
Egg(s)
1.25
kg
Pumpkin,
cooked
5
tbsp
Rapeseed oil
Salt and pepper
Method
1.
Fry the meat in the oil. Douse with the red wine and add the stock. Season with the salt and pepper and cook for approx. 40-50 minutes.
2.
Mix the starch intp the white wine to form a smooth paste and then use to bind the sauce. Stir in the chilled QimiQ Classic and season to taste with the salt, pepper and gin.
3.
For the pumpkin spätzle: mix the flour, salt and eggs together. Add the pumpkin puree (well squeezed and dry) and whisk in a mixer until bubbles start to form.
4.
Pass through a spätzle sieve into boiling salted water and cook until the spätzle float to the surface. Remove with a draining spoon and place in cold water to cool.
5.
Drain well and fry in a non-stick pan in oil until golden brown. Season with salt and pepper and serve with the venison.