John Myers
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Noble Ragout from Overflowers with Hazelnut Spaetzle
The perfect noble ragout from overflowers with hazelnut spaetzle recipe with a picture and simple step-by-step instructions.
Fine ragout:
- 2,5 kg Wild
- 3 tbsp Sunflower oil
- 2 Pc. Vegetable onions
- 300 g Celery root
- 1 Pc. Leek
- 400 g Carrots
- 8 Pc. Dried plums
- 4 tbsp Tomato paste
- 30 g Flour
- 500 ml Elderberry wine
- 2 packet Wild fund
- Venison Seasoning
- 3 tbsp Wild cranberries
- Salt
- Pepper
Tipsy pear:
- 5 Pc. Pears
- 1 packet Vanilla sugar
- Butter
- 50 ml Sherry
- 50 ml Orange juice
- 5 tbsp Wild cranberries
Hazelnut spaetzle:
- 300 g Spaetzle flour
- 30 g Ground hazelnuts
- 6 Pc. Eggs
- 3 Pc. Egg yolk
- 1 tsp Salt
- 20 g Butter
- Turmeric
Fine ragout:
- The evening before, cut the game into cubes and vacuum.
- On dinner day, take the meat out of the bag and fry it while still hot. Roughly chop the onions and vegetables.
- Remove the meat from the pot and also fry the vegetables and mix with the tomato paste. Add the meat again and dust everything with flour. Deglaze with the elderberry wine and the game stock. Add game spices.
- After 2 hours, take the meat out of the pot and strain the sauce, possibly puree. Cut the plums and add them. Put the meat back into the sauce and simmer on a low temperature for 6 hours. Finally add the cranberries and stir.
Tipsy pear:
- Peel and cut the pears, make a hole in the middle for the cranberries. Fry the pear in vanilla sugar and caramelize. Deglaze with sherry and orange juice. Steam briefly (not too long, otherwise they will be too soft). Take out with a spoon.
- Arrange the pears on the ragout, add a spoonful of wild cranberries to the pears and garnish with a sprig of rosemary.
Hazelnut spaetzle:
- Mix all ingredients together and let steep for at least half an hour.
- Press or scrape the spaetzle through a spaetzle press and cook in a water bath until the spaetzle float on the surface. Toss in butter in a warming container.
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