Rehruecken mit Pfifferlingen (Roast saddle of venison with chanterelles)

Noble Festival Day Meal

Ingredients for 6 portions:

For the Spätzle:

• 500 g (17.6 oz) flour
• 4 eggs
• salt
• 2 T butter

For the chanterelles:

• 500 g (17.6 oz) fresh Chanterelle mushrooms (Pfifferlinge) or other wild mushrooms
• 2 shallots
• 2 T butter
• salt
• fresh ground pepper
• 1 bunch of flat-leaf parsley

For the roast saddle of venison:

• 1 tsp juniper berries (Wacholderbeeren)
• 2 kg (4.4 lbs) venison saddle (Rehrücken), prepared for cooking
• salt
• fresh ground black pepper
• 1 carrot
• 1 onion
• 4 T oil
• 2 T butter
• 400 ml (13.6 fl oz) wild game broth (Wildfond) (from a jar)
• 1/8 liter full-bodied, dry, red wine
• 200 g (7 oz) crème fraîche
• 4 T wild lingonberry compote (Wildpreiselbeeren) - can be substituted with cranberry compote or sauce

Preparation time: about 1 3/4 hours

Per portion: 980 calories

Instead of using a board to make the Spaetzle, you can naturally also use a spaetzlemaker.  The dough is put into the maker by portions and pressed into the boiling water.

• Drink tip: A pinot noir (Blauer Spätburgunder) from Baden or a Wuerttemberger Trollinger.

Directions:

1. For the spaetzle, mix the flour well with the eggs, 1 tsp salt and about 1/8 liter lukewarm water, until a smooth dough forms with large bubbles.  Cover and set to the side.  Clean the chanterelles and trim off the ends of the  stems.
2. Preheat the oven to 200°C (400°F).  Crush the juniper berries in a mortar.  Rub the skinned venison saddle with salt, pepper and the juniper berries.  Clean, peel, and coarsely chop the carrot.  Peel the onion and cut into quarters.
3. Heat the oil in a roasting pan, add the butter and melt it.  Brown the meat side of the venison saddle.  After 5 minutes, turn the saddle, add the vegetables, wild broth, and wine.  Cover and roast in the oven for 40 minutes, basting often.
4. In the meantime, for the mushrooms, peel and finely chop the shallots.  Melt the butter in a pan, cook the shallots. Stir in the mushrooms, salt and pepper.  Cover and cook in the juice.  Wash, dry, and finely chop the parsley.
5. For the spaetzle, bring 2-3 liters of salted water to a boil.  Portion by portion, spread the dough out on a thin, wet board.  With a large knife, smooth the dough and scrape off small strips into the boiling water.  Dip the knife often in cold water during the process.
6. As soon as the spaetzle rises to the surface of the water, scoop it out with a slotted spoon and place on a warmed plate.  Cover to keep warm, while preparing the next portion.  Take the venison saddle out of the roasting pan, place it for a short time back in the shut off oven.
7. Pour the juices from the roasting pan through a sieve into a pot and bring to a boil.  Stir in the crème fraîche, and boil till thickened somewhat.  Add salt and pepper to taste.  For the spaetzle, melt 2 T butter.  Taste the mushrooms and adjust seasonings if needed, stir in the parsley.
8. Cut the venison filets from the bones, cut into thick slices.  Serve with the spaetzle and mushrooms, sprinkle the spaetzle with the melted butter.  Grind some fresh pepper over the meat.

Want more Real German Cuisine? Check out the full recipe list organized by German state. Do you have an alternative recipe for this dish or helpful hints? Please let us know in the comments!