Venison Ragout with Chestnut Vegetables and Spaetzle

1. Remove coarse tendons from the game and cut into bite-sized cubes. Heat the Butaris Butaris in a saucepan and fry the venison in small portions, occasionally pouring off the searing broth and continuing to stew the meat, but remove each portion separately and then put it aside .. When everything is seared, add the remaining frying fat Brown the onions and vegetables lightly, deglaze with red wine and the port, add the frying stock again
2. let it simmer slightly. Now add the stock and the searing broth as well as the bay leaves, ginger and the gingerbread spice. Put the meat back into the pot and only then add the stock. Place the roaster in the oven preheated to 160 degrees. and there for about 1 3/4 hour
3. leave (ATTENTION: COOKING TEST, as the cooking time depends on both the quality of the meat and the quantity!) Of course, don’t forget to add salt and pepper!

for the chestnut vegetables

1. Carefully sauté 4,250 grams of ready-to-cook chestnuts in butter for about 10 minutes, mix the cream with 1 tablespoon of Mondamin and add to the chestnuts together with the meat stock. Simmer for another 10 minutes, season with salt and pepper, keep warm.
2. In the meantime, prepare the spaetzle; either bought ready (but use fresh ones) or make them yourself. Since I suffer from celiac disease, I have to produce it myself and have already done this in advance, so I only have to blanch it briefly in hot salt water for 1 minute) into a sieve, drain and
3. toss briefly in butter. As soon as everything is cooked, bind the sauce a little with Mondaim, season to taste and serve on preheated plates with the spaetzle and chestnut vegetables.