Feldt of the Chamois with Green Pepper and Spaetzle

Ingredients

• 400 g flour
• 8 eggs
• 2 tbsp plant oil
• Salt
• Nutmeg (freshly grated)
• 1 blood orange
• 3 sprigs rosemary
• 6 juniper berries
• 2 Bay leaves
• 8 medallions (from the chamois fillet, 80–100 g each)
• pepper (ground)
• 2 tbsp goose fat
• 100 ml dry white wine
• 2 tbsp green pepper

Instructions

1. 1.

   Put the flour in a bowl and form a well in the middle. Crack the eggs into it and add the oil. Season with salt and nutmeg. With the dough hooks of a hand mixer, beat to a thick batter until it bubbles. Add a little water if needed. The dough should fall off the spoon in strands. Let rest covered for about 15 minutes. Bring a wide pot of water (about 4 cm below the rim) to a boil, seasoning with salt.

2. 2.

   Meanwhile, peel the blood orange with a knife and cut out the fillets from the chamois fillet. Wash the rosemary and strip the leaves off the stems. Process rosemary, juniper berries and bay leaves in a food processor into a wild spice mix and rub it onto the meat. Season heavily with salt and pepper.

3. 3.

   Heat the goose fat in a pan and sear the medallions on all sides. Deglaze with white wine, add orange fillets and green pepper. Simmer at low heat for 5–7 minutes, spooning the sauce over the medallions frequently.

4. 4.

   During this time fill portions of dough into a spaetzle press and push long spaetzle into boiling water. Boil, stir several times, and when all spaetzle float to the surface, scoop them with a slotted spoon.

5. 5.

   Arrange the spaetzle, meat, sauce and orange fillets on plates and garnish with smooth parsley.