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🍽️ Tender Venison Loin with Homemade Spätzle

992 kcal · 30 min · 4 servings

Tender Venison Loin with Homemade Spätzle Cook this free in the MyFoody app →

Ingredients

Instructions

  1. 1. Whisk flour, eggs, one teaspoon of salt, and 125 milliliters of lukewarm water in a bowl. Stir until you have a smooth, homogeneous batter.
  2. 2. Preheat your oven to 200 degrees Celsius.
  3. 3. Crush the juniper berries in a mortar.
  4. 4. Rub the venison loin generously with salt, pepper, and the crushed juniper berries.
  5. 5. Peel the carrot and cut it into coarse cubes.
  6. 6. Peel the onion and cut it into quarters.
  7. 7. Heat oil and butter in a large casserole dish.
  8. 8. Sear the venison loin with the meat side down.
  9. 9. After five minutes, sear the meat on the other side.
  10. 10. Add the prepared vegetables to the casserole dish.
  11. 11. Deglaze the meat with game stock and wine.
  12. 12. Place the lid on the casserole dish and braise the meat in the oven for 40 minutes.
  13. 13. Baste the meat repeatedly with the pan juices from the pot during the cooking time.
  14. 14. Bring three liters of salted water to a boil in a large pot.
  15. 15. Press the spätzle batter through a spätzle press directly into the boiling water.
  16. 16. Remove the spätzles with a slotted spoon as soon as they float to the surface.
  17. 17. Let the spätzles drain and place them on a pre-warmed plate.
  18. 18. Remove the venison loin from the casserole dish and set it aside.
  19. 19. Strain the pan sauce through a fine mesh sieve.
  20. 20. Bring the strained sauce to a boil in a saucepan.
  21. 21. Stir crème fraîche into the boiling sauce.
  22. 22. Melt two tablespoons of butter in a frying pan.
  23. 23. Toss the spätzles in the hot butter.
  24. 24. Carefully separate the venison fillet from the bone.
  25. 25. Slice the meat diagonally.
  26. 26. Mix the parsley with the mushrooms.
  27. 27. Serve the meat and spätzles together with red cabbage.

Nutrition per serving