Venison with Mushrooms and Spaetzle

Average: 0 (0 votes)
(0 votes)
Venison with Mushrooms and Spaetzle
share Share
bookmark_border Copy URL
Health Score:
7,2 / 10
1 hr 30 min.


For the venison
2 kilograms Venison rib
1 teaspoon Juniper berries
1 carrot
1 onion
4 tablespoons vegetable oil
2 tablespoons butter
400 milliliters Game stock (from a jar)
liter Red wine
200 grams Crème fraiche
4 tablespoons lingonberry
500 grams fresh Chanterelle
2 shallots
2 tablespoons butter
1 bunch parsley
For the spaetzle
500 grams Pastry flour
4 eggs
2 tablespoons butter
How healthy are the main ingredients?
Juniper berriessaltcarrotonionChanterelleshallot

Preparation steps


For the spaetzle, mix the flour with the eggs, 1 teaspoon salt and 1/8 liter (approximately 1/2 cup) of lukewarm water. Stir until a smooth dough is formed. Brush the mushrooms clean with a paper towel and trim the ends of the stems.


Preheat the oven to 200°C (approximately 400°F). Crush the juniper berries in a mortar. Season the venison with salt, pepper and juniper berries. Peel the carrot and coarsely chop. Peel the onion and cut into quarters. In a large roasting pan, heat the butter and oil, and brown the venison on all sides. Add the vegetables, game stock and wine, cover and cook in the oven for about 40 minutes. Baste repeatedly with the pan drippings.


Peel the shallots and finely chop. Melt the butter in a saucepan. Sauté the shallots, stir in the mushrooms and season with salt and pepper. Rinse the parsley, shake dry and chop finely.

For the spaetzle, bring about 3 liters (approximately 3 quarts) salted water to a boil and press the dough through a ricer into the boiling water. Once the noodles float to the top, remove with a slotted spoon, drain and place on a preheated plate.


Remove the venison from the roasting pan. Pour the gravy through a sieve and bring to a boil in a saucepan. Stir in the sour cream. For the noodles, melt 2 tablespoons butter in a pan and swirl the noodles in it. Carve the venison meat and cut diagonally into slices. Mix the parsley and mushrooms. Arrange the meat on plates and serve with the noodles and mushrooms. Serve the gravy on the side for drizzling.