Venison Back Ribs with Spaetzle and Chanterelle Mushrooms

Ingredients

• 250 g flour
• 0.5 TL salt
• 3 eggs
• 1.5 kg venison cutlet (ready to cook, with bone)
• 1 TL juniper berry
• pepper (ground from the mill)
• 1 Carrot
• 1 onion
• 3 EL sunflower oil
• 2 EL Butter
• 1 EL tomato paste
• 200 ml dry red wine
• 350 ml game stock
• 400 g fresh chanterelles
• 1 Shallot
• 2 EL Butter
• 1 TL freshly chopped rosemary
• 1 TL freshly chopped thyme
• 100 g crème fraîche
• 2 EL Butter
• Nutmeg (freshly grated)
• lingonberry jam

Instructions

1. 1.

   Preheat the oven to 140°C with upper and lower heat.

2. 2.

   Step 1: For the spaetzle dough, put flour and salt in a bowl, add eggs with about 50 ml lukewarm water. Stir vigorously until the dough forms large bubbles.

3. 3.

   Cover the dough with cling film, set aside, let it rise.

4. 4.

   Step 2: Wash and pat dry the venison back ribs. Roughly crush the juniper berries, mix with pepper and salt, rub onto the meat. Clean the vegetables and cut into rough pieces.

5. 5.

   Step 3: Heat oil in a roasting pan, melt butter. Sear the venison quickly, flip, add vegetables, stir in tomato paste, let it brown briefly, deglaze with wine. Add stock, cover and roast in preheated oven for 25‑30 minutes.

6. 6.

   Step 4: Clean the mushrooms, cut if necessary. Dice the shallot finely. Melt butter in a small pot, add shallot, sauté briefly, add mushrooms, season with salt and pepper, cover. Simmer in their own juices for about 5 minutes. Add herbs to chanterelles, taste again, keep warm on low heat.

7. 7.

   Step 5: Spread spaetzle dough thinly onto a damp wooden board in portions, cut fine spaetzle into boiling salted water using the back of a knife.

8. 8.

   Step 6: Boil until spaetzle float to surface, lift with a slotted spoon, drain.

9. 9.

   Step 7: Remove venison from oven and let rest wrapped in foil.

10. 10.

    Strain the roasting liquid, bring to boil, stir in crème fraîche, taste, adjust seasoning, reduce slightly.

11. 11.

    Step 8: Separate meat from bone, slice into 1‑1.5 cm thick pieces. Toss spaetzle in a hot pan with melted butter, season with nutmeg.

12. 12.

    Pour sauce as a mirror on one half of the plate, arrange meat on top, add chanterelles and spaetzle, garnish with lingonberry jam, serve hot.