Venison Steaks with Rosehip Sauce and Chestnut Spätzle

Ingredients

• 4 venison steaks (about 160 g each)
• 3 tbsp oil
• 8 thyme sprigs
• 1 onion
• 1 Carrot
• 1 Garlic clove
• 400 ml game stock
• 100 ml red wine
• 100 ml heavy cream
• 1 tbsp Crème fraîche
• 1 tbsp rosehip pulp
• 1 tsp juniper berries
• Salt
• black pepper (freshly ground)
• 250 g flour
• 4 eggs
• 3 tbsp chestnut paste
• 2 tbsp butter
• Salt
• ground nutmeg

Instructions

1. 1.

   Peel and roughly dice the onion, carrot, and garlic. Sauté lightly browned in hot oil, deglaze with red wine and reduce slightly. Add stock, juniper berries, and let simmer until about half has reduced. Then strain and bring to a boil with cream and rosehip pulp. Season with salt and pepper.

2. 2.

   Beat eggs with flour and chestnut paste into a thick dough until bubbles form. Adjust flour quantity as needed. Season with salt and nutmeg. Let rest for about 20 minutes.

3. 3.

   Wash, pat dry, season the meat with salt and pepper, and brown in not-too-hot oil with thyme sprigs on both sides for about 3-5 minutes. Turn frequently and spoon oil over the meat.

4. 4.

   Grate spätzle with a spätzle grater into boiling salted water and let sit for about 1 minute until they float to the surface. Drain and toss in hot butter. Arrange on preheated plates with the steaks, pour sauce over, and serve.

5. 5.

   Serve with fried pumpkin slices and yellow cocktail tomatoes as desired.