Venison with Swabian Noodles (Spätzle)

Saddle of Venison in Cranberry Jus with Chanterelles à la Crème with Hand-scraped Spätzle

Venison Medallions

Ingredients:
8 venison medaillons
Butter
Juniper berries
Pepper (white and black)

Preparation:
Cook the venison medaillons briefly in brown butter with crushed spices and set them aside on a grid. Put them in a warm oven (90°C) for 10-12 minutes and leave them in a warm spot.

Just before serving, cook them again in juniper-flavored brown butter.

Venison Gravy (1st batch)

Ingredients:
Venison bone, chopped
Oil, butter
1 onion
2 shallots
30 g carrots
Celery root
1 tbsp. tomato paste
1 sprig of thyme
2 sprigs of rosemary
2 bay leaves
10 juniper berries
20 peppercorns, white and black
1/2 grated orange peel
2 tbsp. cranberries
1/4 l red wine
1/4 l red port wine
Cassis liqueur
1000 ml brown game stock

Preparation:
Brown the bones and meat remnants in a pan with oil and butter. Add the vegetable and herbs. Gradually add red wine and reduce. Add port, cassis and the lingonberries (cranberries), cover with brown game stock and simmer at low heat. Spoon off the foam. Venison stock will need a cooking time of 70-80 minutes. Put through a sieve and reduce to the desired consistency.

Ingredients (2nd batch)

2 tbsp. lingonberries (or cranberries)
4 cl cassis liqueur
4 cl port wine
12 cl strong red wine
crushed black pepper
browned butter flavored with juniper

Preparation:
Combine all ingredients except the lingonberries and reduce to a third. Pour in the venison sauce and reduce on low heat to the desired consistency. Before serving add the lingonberries with their syrup and boil briefly.

Marinated Tea Plums

Ingredients:
1/2 l water
1/4 ml orange juice
5 tea bags (black tea)
125 g sugar
Grated peel and juice of two oranges
Grated peel and juice of one lemon
1/2 cinnamon stick
2 cloves
700 g stoned prunes

Preparation:
Put all the ingredients except for the prunes in a pot and bring to a boil. Remove from the heat and allow to stand for 30 minutes. Remove the tea bags. Heat the liquid until it boils, add the plums and put in canning jars. Try a sample after 6 days or so. These plums keep for a long time and can be used in lots of dishes.

Chanterelles à la crème

Ingredients:
160 g chanterelle mushrooms, cleaned
dash of sherry vinegar
2 shallots
2 tbsp. mixed diced vegetables (leeks, celery, carrots)
1 clove of garlic
1 bay leaf
60 ml chicken broth
butter to bind the sauce
1 tbsp. crème fraîche
whipped cream
fresh leaves of thyme, rosemary and parsley

Preparation:
Fry the chanterelles in a little oil, season with salt and pepper. Place in a sieve and collect the juice. In the same pan sauté the sliced shallots and diced vegetables in some oil, quench with balsamic vinegar and add warmed chicken broth. Season with garlic and reduce quickly, adding the chanterelle juice. Bind with butter and a small spoon of whipped cream. Add the chopped herbs to taste. Stir in the chanterelles.

Spätzle Dough
Ingredients:
1 egg
29 egg yolks (560 g)
20 g salt
310 g wheat flour
2 tbsp. water

First whisk the eggs and then add sifted wheat flour. Beat the mixture with a wooden spoon until small bubbles form. Then scrape the small bits of dough directly into the boiling water.

Bon Appetit!