Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
Plums
Spaetzle
Venison
How it's done
Plums
Pour the wine into a pan along with all the other ingredients up to and including the juniper berries, bring to the boil, reduce by half. Turn down the heat, add the plums, season with salt, cover and simmer for approx. 10 mins. Add the cream and mustard, heat through.
Spaetzle
Heat the oil in a non-stick frying pan. Add the spaetzle, fry for approx. 8 mins. until golden brown.
Venison
Remove the meat from the fridge approx. 30 mins. prior to cooking. Heat the oil in a non-stick frying pan. Fry the meat for approx. 2 mins. per batch, remove, season, serve with the spaetzle and the sauce.
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