for 4 people

Plums

1 ½ dl	red wine
1	bay leaf
2 sprig	rosemary
2 sprig	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

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.

Show complete recipe