Roe deer fillet with a red wine reduction, brussels sprout puree and gnocchi

This gourmet recipe comes from star chef Markus Ries from the Hotel Wellness Spa Pirmin Zurbriggen in Saas-Almagell. We hope you enjoy recreating this dish and, of course, bon appetit!

Preparation venison

Place the roe deer fillet, juniper, thyme, and rosemary in a vacuum bag and seal.

Cook sous-vide (in the vacuum bag) in a 54°C water bath for approximately 45 minutes.

Remove the venison from the vacuum bag, dry with a paper towel and season with salt. Fry in a hot pan until well sealed, then slice. For the sauce, reduce 0.5 litres of good red wine and stir in the meat juices.

Ingredients (for 4 persons)

600gRoe deer fillet (trimmed)
25mlRapeseed oil
5 dlRed wine
 Wacholder, Thymian, Rosmarin nach persönlichem Geschmack

Preparation Brussels sprout puree

Cook the Brussels sprouts until done, then blend with the cream in a food processor, adding salt and pepper to taste.


300gBrussels sprouts

Preparation gnocchi

Wash the potatoes and cook in boiling water for approximately 30-35 minutes. Then drain and allow to cool slightly.

Peel the still-warm potatoes and press through a potato ricer. Let the potato mixture cool completely.

Knead the potato mixture with egg yolks, flour, and semolina to form a dough. Season with salt.

Roll into strands about 3 centimetres thick on a lightly floured surface.

Chop the strands into small pieces, gently shape to form Gnocchi.

Cook in batches in salted boiling water for 4-6 minutes or until they float to the surface.


500gFloury potatoes
2Egg yolks
40gPotato starch