Gasthaus Löwen, Grossdietwil

The hosts, Sandra & Philipp Zettel, from Gasthaus Löwen in Grossdietwil present:

Venison fillet in a walnut crust with cranberry sauce, homemade red cabbage and quark spätzli

Recipe for 4 people

Venison fillets

4 venison fillets

1 tbsp mustard

100 g chopped walnuts

Salt and pepper

Season the venison fillets with salt and pepper, then sear on all sides. Brush the fillets with mustard and coat with chopped walnuts. Place the fillets in a preheated oven at 200°C for about 10 minutes (depending on the desired cooking level). Let rest for at least 5 minutes, slice across the grain, and serve with the sauce. 

Cranberry Sauce

2 dl red wine of good quality

5 dl game stock

1 tbsp brown roux (or sauce thickener)

3 tbsp cranberry jam

Salt, pepper and a dash of cognac

Reduce the red wine by half, then add the game stock and reduce by half again. Thicken the sauce with the roux and adjust the seasoning.

Red cabbage

500 g red cabbage

½ apple

½ pear

½ onion

10 g sugar

1 clove

10 g raw risotto rice

½ dl red wine vinegar

1 dl apple cider

2 dl red wine

Salt, pepper and a little jam

Thinly slice the cabbage, apple, pear and onion. Then place them in a pan. Add the remaining ingredients and mix well (best to prepare the day before and refrigerate overnight). Simmer gently for about 1 hour, then adjust the seasoning.

Quark spätzli

150 g Swiss eggs

100 g quark (fresh cheese)

½ dl milk

1 dl water

5 g salt

300 g flour

30 g semolina

2 dl clarified butter

Mix all ingredients in a stand mixer and whip for about 10 minutes. Let the dough rest for 30 minutes. Bring a large pot of salted water to a boil and press the dough through a spätzli press directly into the boiling water. Let it cook briefly, then drain in a colander. Repeat until all spätzli are cooked.

Finally, sauté the spätzli in hot clarified butter until golden brown.

As a pairing with the venison fillet in a walnut crust the Gasthaus Löwen recommends the Borrgiano Toscana IGT from Il Borro in Tuscany.

Our tasting note

Back to overview