Venison roast with spaetzle and cranberry sauce

Ingredients for 4 servings:

• 1 kg venison saddle or leg
• ½ liter red wine, dry
• ½ liter of water
• 250 g mushrooms or wild mushrooms
• 1 bunch of soup vegetables
• 1 carnation(s)
• 4 peppercorns
• 1 bay leaf
• salt and pepper
• Clarified butter
• 250 g flour
• 4 eggs
• ½ tsp salt
• n. B. water
• 500 g cranberries
• 200 g sugar
• 250 ml water

Instructions

Working time approx. 30 minutes; Rest period approx. 4 days; Cooking/baking time approx. 1 hour 30 minutes; Total time approx. 4 days 2 hours

To make the marinade, boil the wine with 1/2 liter of water, the spices, and the diced vegetables for 20 minutes. Let cool. The next day, add the meat and marinate for 3 days if possible. Remove the meat and dry it with a paper towel. Peel and finely dice the onion. Heat clarified butter or oil and sauté the onion until translucent. Add the meat and fry. Season with pepper and salt. Deglaze with the marinade and simmer over medium heat for about 1 1/2 hours, adding the marinade occasionally. For cranberry sauce, boil the cleaned berries in 250 ml of water for 4-5 minutes until they burst. Remove the pan from the heat and stir in about 200 g of sugar, if desired, into the fruit. Let the sauce cool. For spaetzle, put the flour, 1/2 teaspoon of salt, and eggs in a bowl. Gradually mix (with water if needed) until a smooth batter forms. Bring a large pot of salted water to a boil. Divide the spaetzle dough into 2 or 3 pieces and place them in the water using a spaetzle press or spaetzle slicer. Bring to a boil briefly, then transfer to a pot of hot water using a slotted spoon. Finally, pour the spaetzle through a sieve and serve immediately. Meanwhile, clean the mushrooms, quarter them, and simmer in the roasting pan for 5 minutes. Garnish with cream, if desired. Serve with seasonal salads.