Ingredients for the venison:
- a haunch of venison - 150 gr. Butter
- pig’s caul
- 250 gr. smoked ham (as fat as possible)
- 2-3 onions
- 6-7 garlic cloves
- 4-5 baby carrots
- 4 small potatoes
- a bunch of fresh rosemary
- a bunch of fresh sage
- a bunch of fresh basil
- a bunch of lavender
- sea salt
- red pepper
- 2 limes
- 20 ml Aceto Balsamico
- sweet paprika
- bay leaves
- 500 ml red wine
- grape seed oil
- 2 pinches of cinnamon
Preparation :
Place the haunch of venison in large cooking tray and arrange all the vegetables (don’t cut them) around it. Prepare a marinate out of the red wine, the sliced limes, the oil, the vinegar, half of the fresh herbs and all the other condiments (just keep the salt and the onions). Cover the tray with a saran wrap and marinate the meat at least 24 (better 36) hours in the fridge or another cold place (8-10 degrees).
After that time take the meat out of the liquid, blot it dry with a kitchen paper and sear it shortly on both sides with the onions in some butter. Unfold the pig’s caul, put the meat on it and place the smoked ham and the rest of the herbs around it. Then sew the caul to cover and to keep all these ingredients as close as possible to the venison. Preheat the oven (200 degrees), place the tray with the meat and the marinate in the oven, and let it cook for round about 1 hour and 15 minutes. Every 20 min. you should “moisture” the meat with some of the cooking sauce. If there’s too less liquid during the cooking time you may add some more wine or water.
When the meat is done, shut off the oven and take it out of the sauce. Wrapped it in aluminum foil and put it back in the oven to keep it warm. Do the same with the carrots and all the other vegetables you need later to decorate the plate. Strain the rest through a fine sieve in a smaller pot and reduce the sauce until it shows an oily viscosity. Season it with salt and if necessary other condiments.
Ingredients for the “Eier-Spätzle”:
(Spätzle = the little sparrows) are traditional Swabian noodles
- white flour
- 6 eggs
- salt
- 1/2 teaspoon grounded nutmeg
- 2 tablespoons chopped fresh parsley
Preparation :
Break open and scramble the eggs in a big bowl until they are forming a consistent mass. Pour slowly the flour until you get a viscid dough and after that add also the salt, the nutmeg and the minced parsley. Stir the dough until it shows air bubbles on the surface. Then let it rest for 5 minutes and start all over again. Repeat that for at least 3 times, cover the bowl with a wet kitchen towel and let it rest afterwards for 10 minutes in the fridge. Meanwhile you can prepare a big pot with salted water and let it boil. Take the dough out of the fridge and place the press over the pot. Fill it with dough (it shouldn’t pour through the wholes of the press without pressing) and while pressing gently down the lever, circle the press slowly over the boiling water. The noodles are done when they are rising to the sureface and you can take them out with a flat pasta scoop. Put them immediatelly in a ceramic bowl and add some butter to avoid the noodles to stick together. It’s most important to let the water start to boil again before you continue.
Traditionalists or those without a press can also use a big wooden board and a knife and „cut” over the edge noodles out of the dough. But that’s quiet a lot of work and requires some experience, too.
Food arranging:
Pour a laddle of sauce on a big plate and arrange a piece of meat in the middle of it. Add some noodles and garnish it with the oven vegetables (carrots etc.) To top it off you may strew some more minced parsley or/and red pepper over the dish – Bon Appetit !!
Wine pairing:
Of course you also shouldn’t forget about a decent wine. We chose a
1986 Chateau Cantemerle
which has been a perfect companion fo this dish. A mature, elegant red wine with a good tannin structure and acidity.
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