Venison Escalope with Pepinos and Ribel Gnocchi

Prepare the Ribel gnocchi: Bring milk and butter (2) to a boil with a little salt and nutmeg. Add Ribel flour, stirring vigorously. Cook over moderate heat, stirring gently. Remove skillet from stove, steam out, stir in egg yolks and grated cheese. Spread on baking sheet, cool.

Season venison cutlets and fry in hot oil on both sides for about 2 min. each, so that they are still slightly bloody inside.

Remove and keep warm.

Pour off the fat and let the gravy drip with the wine. Add game stock and cream, cook a little and season.

Cut pepino into 1 cm cubes or cut out small balls. Melt butter (1) in a frying pan, add bee honey and extinguish with apple cider vinegar and balsamic vinegar. Bring to a boil and heat pepino cubes and ginger in it for 2 to 3 min, whisking continuously.

Cut Ribel gnocchi into half-moon shapes and roast in hot butter until golden brown.

On plate: venison cutlets on sauce level, garnished with pepino cubes and gnocchi.

(*) Pepino: The home of the pepino plant are the Andean valleys of Peru, Bolivia, Chile, Ecuador and Colombia.

There are also new Schaffhausen and Thurgau pepinos. The ripe pepino fruits are yellowish to slightly orange with purple or blue-violet streaks and weigh 150 to 300 grams. They are sweet, juicy, have a melon-like pleasant taste and peel like apples. They can be made or served raw.

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