Loading...
Recipe of the month of September, Gerrit KnappLoading...
Venison with mushroom sauce, pumpkin noodles, red cabbage and fruit compoteLoading...
Cooking times Venison in minutes: Roe Saddle 60
Leg 100
Deer Back 80
Leg 110
Wild Boar Saddle 80
Leg 150
Loading...
optionally with beetroot or spinachFor the dough: fine durum wheat semolina (alternatively wheat flour type 405), eggs, pumpkin, vegetable oil
Knead everything for approx. 10 minutes to form a smooth dough (approx. 1 egg per 100 g of flour, adjust the ratio depending on the situation, a mixer can be helpful)
Roll out the dough thinly and cut into strips
Cook for about 10 minutes "al dente" with salt in plenty of boiling water
Loading...
ChanterellesLoading...
Carbon dioxide footprint ( without wild boar, only imported deer is listed): 2,94 kgLoading...
Loading...
Loading...
Pumkin noodlesLoading...
optionally with beetroot or spinachFor the dough: fine durum wheat semolina (alternatively wheat flour type 405), eggs, pumpkin, vegetable oil
Knead everything for approx. 10 minutes to form a smooth dough (approx. 1 egg per 100 g of flour, adjust the ratio depending on the situation, a mixer can be helpful)
Roll out the dough thinly and cut into strips
Cook for about 10 minutes "al dente" with salt in plenty of boiling water
Loading...
nutritional values mushrooms: vitamins (b, d, e, k), proteins, fiber, potassium, iron, zincLoading...
ChanterellesLoading...
BoletusLoading...
Loading...