Hunters Venison with Pumpkin Spätzle from Micha Schärer

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Ingredients for 10 portions
  • 370 g QimiQ Classic, chilled
  • 1.5 kg Cured shoulder of venison, chopped
  • 700 ml Red wine
  • 1.5 litre(s) Game stock
  • Salt and pepper
  • 2 tbsp Corn flour / starch
  • 250 ml White wine
  • 4 tbsp Gin
  • For the pumpkin spätzle:
  • 1.25 kg Flour
  • 2 tbsp Salt
  • 12 Egg(s)
  • 1.25 kg Pumpkin, cooked
  • 5 tbsp Rapeseed oil
  • Salt and pepper
Method
1.
Fry the meat in the oil. Douse with the red wine and add the stock. Season with the salt and pepper and cook for approx. 40-50 minutes.
2.
Mix the starch into the white wine to form a smooth paste and then use to bind the sauce. Stir in the chilled QimiQ Classic and season to taste with the salt, pepper and gin.
3.
For the pumpkin spätzle: mix the flour, salt and eggs together. Add the pumpkin puree (well squeezed and dry) and whisk in a mixer until bubbles start to form.
4.
Pass through a spätzle sieve into boiling salted water and cook until the spätzle float to the surface. Remove with a draining spoon and place in cold water to cool.
5.
Drain well and fry in a non-stick pan in oil until golden brown. Season with salt and pepper and serve with the venison.