Hunters Venison with Pumpkin Spätzle from Micha Schärer

Main Dishes
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Ingredients for 4 portions
  • 600 g Cured shoulder of venison, chopped
  • 3 tbsp Rapeseed oil
  • 300 ml Red wine
  • 600 ml Game stock
  • Salt and pepper
  • 1 tbsp Corn starch
  • 100 ml White wine
  • 150 g QimiQ Classic, chilled
  • 2 tbsp Gin
  • For the pumpkin spätzle
  • 500 g AP Flour
  • 1 tbsp Salt
  • 5 Egg(s)
  • 500 g Pumpkin, cooked
  • 2 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.