Red Lion

Ingredients

• 600 gVenison loin fillet
• 400 gChanterelles
• 400 gFlour
• 4 piecesEggs
• 250 mlGame stock
• 150 mlRed wine
• 2 piecesShallots
• 100 mlHeavy cream
• 80 gButter
• 2 sprigsThyme
• 1 sprigRosemary
• 2 tbspLingonberry jam
• 50 mlSparkling mineral water
• 1 tspSalt
• 1 pinchPepper

Preparation

1. 1Trim any silverskin from the venison loin, pat dry, and season with salt and freshly ground pepper.
2. 2Heat oil in an ovenproof skillet and sear the meat on all sides along with the thyme and rosemary.
3. 3Cook the venison in a preheated oven at 100°C (212°F) for approximately 15 to 20 minutes until an internal temperature of 54°C (129°F) is reached.
4. 4For the spätzle, beat the flour, eggs, salt, and a splash of sparkling water into an elastic dough until bubbles form.
5. 5Thoroughly clean the chanterelles and finely dice the shallots. Sauté the shallots in a little butter until translucent, add the mushrooms, and sear vigorously.
6. 6Deglaze the pan drippings with red wine, reduce significantly, then add the game stock and heavy cream and simmer until thickened.
7. 7Drop the spätzle into boiling salted water, let cook briefly, drain, and toss in a pan with the remaining butter until golden brown.
8. 8Let the meat rest briefly, slice into portions, and serve on warm plates with the mushrooms, sauce, and spätzle.