Venison ragout in mushroom cream with herb spaetzle and a mascarpone dip with sour cherry jam

Ingredients for 2 servings:

• 250 g venison from the back
• 8 juniper berries
• ½ tsp black peppercorns
• 1 tsp rock salt, coarse
• 1 tsp rosemary, dried
• 2 tbsp clarified butter
• 1 onion(s)
• 100 g mixed mushrooms
• 200 ml red wine, dry
• 1 tbsp mascarpone
• 2 tbsp water
• e.g. salt and pepper
• n. B. sugar
• 2 eggs
• 75 g spelt flour type 630
• 1 tsp salt
• 1 tbsp mixed dried herbs
• 1 tbsp salt for the cooking water
• 1 tbsp mascarpone
• 1 tbsp sour cherry jam

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 1 hour; Total time approx. 1 hour 20 minutes

Grind the juniper berries, peppercorns, salt, and rosemary to a powder in a mortar. Cut the meat into bite-sized pieces and fry in hot clarified butter. Add the spice powder, the finely chopped mushrooms, and a finely diced onion and fry until all the liquid has evaporated. Now pour in half of the red wine and let it reduce. Pour in the remaining red wine, close the lid, and let the meat simmer gently over low heat for about 45-60 minutes. Mix the mascarpone with a little water until smooth and, after the cooking time, refine the sauce with it. Season the sauce with salt, pepper, or a pinch of sugar, if desired. Mix the eggs with the flour, salt, and herbs to form a tough dough. Let it swell for about 10 minutes. Bring the water to a boil, add the salt, and scrape the dough into the boiling water using a spaetzle grater. As soon as the spaetzle float to the top, skim them into a sieve with a slotted spoon. For the dip, mix the mascarpone with the jam well. Arrange the drained spaetzle with the venison ragout and a dollop of dip on warmed plates and serve immediately.