for 4 people

Dough

200 g	white flour
50 g	durum wheat semolina
¾ tsp	salt
1 dl	milk water (1/2 milk, 1/2 water)
3	fresh eggs
100 g	frozen chestnut puree, defrosted

Spaetzle

salted water, boiling

20 g	sugar
2 tbsp	water
100 g	cooked chestnuts (soft)
1 tbsp	butter
1 sprig	rosemary
2 pinch	sea salt

Meat

	clarified butter
4	venison schnitzel (each approx. 100 g)
½ tsp	salt
a little	pepper

Sauce

1 tbsp	butter
1 sprig	rosemary
1 dl	red wine
2 dl	single cream for sauces
¾ tsp	salt
a little	pepper

How it's done

Dough

Mix the flour, durum wheat semolina and salt in a bowl, create a well in the middle. Pour the milky water and eggs into a measuring cup. Cut the chestnut puree into pieces, add, puree.

Gradually pour the liquid into the well while stirring, mix everything together and beat until the dough starts to bubble. Cover and leave to stand at room temperature for approx. 30 mins.

Spaetzle

Preheat the oven to 60 °C, warm the platter and plates. Gradually press the dough through a spaetzle sieve into simmering salted water.

Cook the spaetzle until they float to the surface. Remove the spaetzle with a slotted spoon, drain and keep warm.

Boil the sugar and 1 tbsp water in a wide pan without stirring. Reduce the heat and simmer, swirling the pan occasionally until a light brown caramel has formed. Remove the pan from the heat. Add the chestnuts and the remainder of the water, finely chop the rosemary, mix in with the butter and fleur de sel. Cover the chestnuts and set aside.

Meat

Heat a little clarified butter in a frying pan. Fry the meat in batches for approx. 1½ mins. on each side. Remove, season and keep warm.

Sauce

Heat the butter in the same pan. Add the rosemary, pour in the red wine, loosen any bits that have stuck to the pan, reduce a little. Pour in the single cream, bring to the boil, season. Remove the rosemary sprig. Plate up the venison schnitzel with the spaetzle and chestnuts, drizzle the sauce on top.

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