John Myers
Roast Venison with Wild Berry Sauce and Spaetzle
The perfect roast venison with wild berry sauce and spaetzle recipe with a picture and simple step-by-step instructions.
- 600 g Rake roast
- Clarified butter
- 4 Shallots
- 150 ml. Port wine
- 250 ml. Game fund
- 5 Juniper berries
- 4 tbsp Wild berry jam
- 3 Summer truffle
- Pepper and salt
- 1 half Williams pear per serving
- Lingonberry jam
- Spaetzle
- Rinse the roast briefly and pat dry.
- Heat the butter lard in a casserole and sear the roast on all sides for 4-5 minutes. Wrap in aluminum foil and place in the oven at 80 degrees for about 20 minutes.
- Sauté the finely chopped shallots so that they pull a little color, add port wine, wild game stock, juniper berries and the forest fruit jam and simmer.
- Pass the sauce through a sieve and season with salt and pepper. Add a little grated summer truffle to the sauce.
- If you want, you can also add some fresh forest fruits to the bowl. Grated truffle is also good. Keep the sauce warm.
- Prepare the spaetzle according to the instructions on the packet.
- Slice the roast and serve with pears and cranberries.
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