Spaetzle with venison and plums

Spaetzle with venison and plums

Total: 35 min. | Active: 35 min.
Nutritional value / person: 601 kcal
, Fat: 16 g
, Carbohydrate: 66 g
, Protein: 43 g

Ingredients

4 people

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

1 ½ dl red wine
1 bay leaf
2 sprigs rosemary
2 sprigs sage leaves
3 juniper berries
500 g plums, halved, pitted, cut into pieces
¾ tsp salt
½ dl cream
1 tsp Dijon mustard

Spaetzle

1 tbsp olive oil
850 g spätzle egg noodles

Venison

olive oil for frying
500 g venison strips
½ tsp salt
a little pepper
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How it's done

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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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