Roast Venison with Spaetzle and Cranberry Sauce

Summary

Ingredients

• 1 kg saddle venison or leg
• 0.5 liter ½ red wine, drier
• 0.5 liter ½ water
• 250 g mushrooms or wild mushrooms
• 1 bunch soup vegetables
• 1 clove (s)
• 4 peppercorns
• 1 bay leaves
• salt and pepper
• Clarified butter

For the spaetzle:

• 250 g flour
• 4 egg (s)
• 0.5 teaspoon ½ salt
• water

For the sauce:

• 500 g cranberries
• 200 g suar
• 250 ml water

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Instructions

1. For the marinade, cook the wine with 1/2 liter of water, the spices and the diced vegetables for 20 minutes. Let cool down. Add the meat the next day and soak for 3 days if possible.
2. Remove the meat and dry it with kitchen paper. Peel and dice the onion. Heat clarified butter or oil and sauté the onion until translucent. Add meat and fry. Pepper and salt. Deglaze with the stain and cook for about 1 1/2 hours over medium heat. Add stain from time to time.
3. For cranberry sauce, boil the cleaned berries in 250 ml water for 4 - 5 minutes until they burst. Remove the saucepan from the hob and stir about 200 g sugar into the fruit to taste. Let the sauce cool down.
4. For spaetzle, put flour, 1/2 teaspoon salt and eggs in a bowl. Gradually stir (with water if necessary) to form a smooth dough. Bring enough salted water to the boil in a large saucepan. Divide the spaetzle dough into 2 or 3 pieces and put into the water with a spaetzle press or a spaetzle slicer. Bring to the boil briefly and pour into a saucepan with hot water using a slotted spoon. Finally, pour all of the spaetzle through a sieve and serve immediately.
5. In between, clean the mushrooms, quarter them and cook in the casserole for 5 minutes. Refine with cream as desired.
6. Salads of the season go well with it.