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🍽️ Roasted Venison Loin with Homemade Spätzle and Chanterelles

720 kcal · 30 min · 4 servings

Ingredients

• 250 g flour
• 0.5 tsp salt
• 3 eggs
• 1.5 kg venison loin (kitchen-ready, with bone)
• 1 tsp juniper berries
• pepper (from the mill)
• 1 carrot
• 1 onion
• 3 tbsp sunflower oil
• 2 tbsp butter
• 1 tbsp tomato paste
• 200 ml dry red wine
• 350 ml game stock
• 400 g fresh chanterelles
• 1 shallot
• 2 tbsp butter
• 1 tsp fresh chopped rosemary
• 1 tsp fresh chopped thyme
• 100 g crème fraîche
• 2 tbsp butter
• nutmeg (freshly grated)
• lingonberry jam

Instructions

1. 1. Preheat your oven to 140 degrees Celsius. Set the heating function to top and bottom heat.
2. 2. Put the flour and salt into a large bowl.
3. 3. Add the eggs and about 50 milliliters of lukewarm water.
4. 4. Stir the ingredients vigorously until the dough forms large bubbles.
5. 5. Cover the bowl with plastic wrap.
6. 6. Set the dough aside to let it rest.
7. 7. Rinse the venison loin under cold water.
8. 8. Pat the meat completely dry with kitchen paper.
9. 9. Coarsely crush the juniper berries using a mortar or knife.
10. 10. Mix the crushed berries with pepper and salt.
11. 11. Rub the meat all over with this spice mixture.
12. 12. Cut the vegetables into large pieces.
13. 13. Heat the oil in a roasting pan.
14. 14. Melt the butter in the hot oil.
15. 15. Sear the venison on all sides until browned.
16. 16. Add the prepared vegetable pieces to the roasting pan.
17. 17. Stir the tomato paste into the meat and vegetables.
18. 18. Roast the tomato paste briefly.
19. 19. Deglaze the dish with wine.
20. 20. Pour in the meat stock.
21. 21. Place the lid on the roasting pan.
22. 22. Place the roasting pan in the preheated oven.
23. 23. Let the meat cook for 25 to 30 minutes.
24. 24. Clean the mushrooms thoroughly.
25. 25. Cut the mushrooms into smaller pieces if necessary.
26. 26. Peel the shallot.
27. 27. Dice the shallot finely.
28. 28. Melt the butter in a small pot.
29. 29. Add the shallot to the melting butter.
30. 30. Sauté the shallot briefly.
31. 31. Add the mushrooms to the pot.
32. 32. Season the mushrooms with salt and pepper.
33. 33. Cover the pot.
34. 34. Let the mushrooms simmer in their own juices for about 5 minutes.
35. 35. Add the herbs.
36. 36. Taste the mushrooms again.
37. 37. Keep the mushrooms warm.
38. 38. Spread the spätzle dough in thin portions onto a damp wooden board.
39. 39. Bring salted water to a boil in a large pot.
40. 40. Scrape fine spätzle directly into the boiling water using the back of a knife.
41. 41. Let the water come to a boil again.
42. 42. Remove the spätzle with a slotted spoon as soon as they float to the surface.
43. 43. Let the spätzle drain well.
44. 44. Remove the venison from the oven.
45. 45. Wrap the meat in aluminum foil.
46. 46. Let the meat rest.
47. 47. Strain the roasting juices through a sieve.
48. 48. Bring the strained juices to a boil in a pot.
49. 49. Stir the crème fraîche into the sauce.
50. 50. Season the sauce to taste.
51. 51. Let the sauce reduce slightly.
52. 52. Remove the meat from the bone.
53. 53. Slice the meat into 1 to 1.5 centimeter thick pieces.
54. 54. Melt butter in a hot pan.
55. 55. Toss the spätzle in the hot butter.
56. 56. Season the spätzle with grated nutmeg.
57. 57. Pour the sauce as a base on one half of a plate.
58. 58. Place the meat slices on the sauce.
59. 59. Add the chanterelles and spätzle next to the meat.
60. 60. Garnish the dish with cranberry jam.
61. 61. Serve the food hot.

Nutrition per serving

• kcal: 720
• Protein: 42 g · Fett/Fat: 40 g · Carbs: 45 g