Venison with Chanterelles

Ingredients

• 2 kg venison cutlets
• 1 tsp juniper berries
• Salt
• Pepper
• 1 Carrot
• 1 onion
• 4 tbsp oil
• 2 tbsp butter
• 400 ml game stock (from a jar)
• 0.125 l red wine
• 200 g crème fraîche
• 4 tbsp lingonberries
• 500 g fresh chanterelles
• 2 shallots
• 2 tbsp butter
• 1 bunch parsley
• 500 g flour
• 4 eggs
• 2 tbsp butter

Instructions

1. 1.

   For the spaetzle, whisk together the flour with the eggs, 1 tsp salt and 0.125 l lukewarm water until a smooth dough forms. Clean the chanterelles and trim their stems.

2. 2.

   Preheat the oven to 200°C. Crush the juniper berries in a mortar. Rub the venison back with salt, pepper and crushed juniper berries. Peel and roughly dice the carrot. Peel and quarter the onion. In a large roasting pan, heat oil and butter; sear the venison side down for 5 minutes, then flip, add the vegetables, pour in game stock and wine, cover and roast in the oven for 40 minutes, basting frequently with the pan juices.

3. 3.

   Peel and finely chop the shallots. Melt butter in a saucepan, sauté the shallots, stir in the chanterelles, and season with salt and pepper. Wash, dry, and finely chop parsley. Bring 3 l of salted water to boil; press the spaetzle dough through a spaetzle press into the boiling water. When the spaetzle float to the surface, remove them with a slotted spoon, drain, and place on a warmed platter.

4. 4.

   Remove the venison from the pan, strain the drippings, bring to a simmer in a saucepan, and stir in crème fraiche. In a skillet melt 2 tbsp butter and toss the spaetzle until coated. Separate the venison fillets from the bone, slice them diagonally. Mix parsley into the chanterelles and serve together with the spaetzle.