Venison with Chocolate Sauce

Ingredients

• 300 g flour
• 50 g semolina
• 6 Eggs
• 1 tbsp Vegetable oil
• nutmeg (ground)
• Salt
• 800 g venison back fillet (pre‑trimmed for cooking)
• Salt
• Pepper (freshly ground)
• 1 Tbsp clarified butter
• 2 onions
• 1 Garlic clove
• a pinch chili flakes
• 200 ml dry red wine
• 250 ml game stock
• 2 slices ginger
• 2 tbsp lingonberries (jarred)
• 1 tbsp Crème fraîche
• 40 g dark chocolate

Instructions

1. 1.

   In a bowl mix the flour, semolina, eggs, a pinch of nutmeg and a pinch of salt with the beaters of a hand mixer or a wooden spoon into a thick batter until it foams. Add a little water if needed. The dough should fall off the spoon in tears. Cover and rest for about 15 minutes.

2. 2.

   Preheat the oven to 120 °C (250 °F) with both fan and top heating.

3. 3.

   Rinse the venison, pat dry and cut into 12 roughly equal medallions. Season with salt and pepper and brown on both sides in a hot pan with clarified butter. Remove from the pan and place on a rack over a fat‑spilling tray in the oven for about 10–15 minutes until cooked through. Peel and dice the onions and garlic. Add them with a pinch of chili flakes to the pan drippings and lightly brown. Deglaze with wine and stock, add ginger, reduce to half, strain through a fine sieve, stir in lingonberries, crème fraîche and grated chocolate, season with salt and pepper, do not boil again—just keep it hot.

4. 4.

   Cook the spaetzle portions in a large pot of salted water for 1–2 minutes until al dente. Lift them out with a slotted spoon, drain well and serve on plates. Remove the venison from the oven, pour the sauce over the medallions and serve immediately.