Gaserech Red Wine – dry, quality wine aged in barrique

Ingredients

• 800 gVenison loin, whole
• 2 tbspClarified butter
• 10 piecesJuniper berries
• 5 piecesBlack peppercorns
• 400 mlGame stock
• 200 mlHeavy cream
• 2 piecesShallots
• 50 gButter
• 400 gAll-purpose flour (Type 405)
• 4 piecesEggs (size M)
• 1 tspSalt
• 0,5 tspFreshly grated nutmeg
• 50 mlSparkling water
• 100 mlDry red wine

Preparation

1. 1For the Spätzle dough, vigorously beat the flour, eggs, salt, nutmeg, and sparkling water in a bowl until the batter forms bubbles. Let the dough rest for 15 minutes.
2. 2Thoroughly trim the venison loin, removing any silver skin, and pat dry. Coarsely crush the juniper berries and peppercorns in a mortar.
3. 3Rub the meat with the spice mixture. In a pan, sear it over high heat in clarified butter on all sides.
4. 4Cook the venison in a preheated oven at 120°C (248°F) top/bottom heat for about 15 to 20 minutes, until an internal temperature of 54°C (129°F) is reached. Afterward, let it rest wrapped in aluminum foil.
5. 5In the meantime, finely dice the shallots and sauté them in the pan drippings until translucent. Deglaze with red wine and reduce almost completely.
6. 6Add the game stock and reduce by half. Stir in the cream and let the sauce simmer until it reaches a creamy consistency. Season to taste with salt.
7. 7Bring a large pot of salted water to a boil. Press the Spätzle dough through a spaetzle maker or scrape it from a board into the water.
8. 8As soon as the Spätzle float to the surface, remove them with a slotted spoon and briefly toss them in a pan with the remaining butter.
9. 9Slice the venison into portions and serve together with the Spätzle and juniper cream sauce on prewarmed plates.