Ingredients: Serves 2
For the Venison Strips:
400g roe deer strips
2 tbsp butter or oil
1 onion, finely diced
1 garlic clove, finely chopped
100g birch boletus mushrooms (fresh or dried and soaked), sliced
100ml game stock
100ml dry red wine
200ml single cream
Salt and freshly ground black pepper
Fresh chives, chopped
For the Crispy Egg Spätzli:
250g plain flour
3 eggs
approx. 80-100ml water or milk
1/2 tsp salt
2 tbsp butter for frying
Preparation:
Prepare the Spätzli dough: Place the flour, eggs, and salt in a bowl. Gradually add water or milk and whisk vigorously with a wooden spoon until a smooth, viscous batter forms, forming bubbles. Cover and let the batter rest for about 20-30 minutes.
Cook the spaetzli: Bring a large pot of salted water to a boil. Press the spaetzli dough in batches through a spaetzle press or a spaetzli sieve directly into the boiling water. As soon as the spaetzli rise to the surface, they are cooked. Remove them with a slotted spoon, refresh briefly in cold water, and drain. Set aside.
Prepare the roe deer strips: Heat the butter in a large pan or roasting pan. Sear the venison strips in batches until lightly browned all over. Remove from the pan and set aside.
Make the sauce: Sauté the diced onion and garlic in the pan juices until translucent. Add the birch boletus mushrooms and cook for a few minutes until lightly browned. Deglaze with red wine and let it reduce slightly.
Finish the sauce: Add the game stock and cream. Bring everything to a boil and reduce the sauce over medium heat until it thickens slightly. Season with salt and pepper.
Add the roe deer to the sauce: Add the seared roe deer strips to the sauce and let it simmer briefly (do not boil over to keep the meat tender).
Fry the spaetzle until crispy: Heat a little butter in a separate pan. Fry the cooked spaetzle until golden brown and crispy.
Nice to know:
Venison is a true treasure of local game cuisine and is very popular with gourmets. It is characterized by its delicate, mild game flavor, less intense than that of deer or wild boar, and its tender texture. These qualities make it an excellent choice for anyone who loves game or would like to try it for the first time.
Origin and quality: Deer live freely in our forests and feed on grasses, herbs, buds, and young shoots. This natural diet contributes significantly to the high quality and unique flavor of the meat. Since deer are usually hunted in their natural habitat, venison is a sustainable and natural product that does not require the use of medications or growth hormones.
Health benefits: In addition to its excellent taste, venison also boasts health benefits. It is lean, low in fat, and rich in protein, iron, and important B vitamins. This makes it a nutritious and healthy alternative to conventional meats.
Preparation in the kitchen: Venison is versatile in its use. Whether as tender strips, a succulent roast, a refined fillet, or a hearty goulash – the preparation options are endless. It pairs particularly well with earthy flavors such as mushrooms, cranberries, juniper berries, and full-bodied red wines. A short cooking time is crucial to preserve the tenderness of the meat and prevent it from drying out.
A seasonal delight: Venison is a seasonal product, available primarily in fall and winter. Eating venison is therefore always a bit of a tribute to nature and the seasons.
