Venison roast in chanterelle cream with spaetzle

Ingredients for 4 servings:

• 1,000 g venison loin (roast piece)
• 3 sprigs rosemary
• 2 bulb(s)
• 30 g cranberry jam
• 300 ml white wine
• 1 tsp, heaped sugar
• 200 g chanterelles
• 3 shallots
• 100 ml cream
• 1 tsp cornstarch
• 400 g flour
• 6 eggs
• 40 ml mineral water
• 2 tbsp butter
• nutmeg
• salt and pepper
• olive oil

Instructions

Working time approx. 1 hour; Cooking/baking time approx. 1 hour 50 minutes; Total time approx. 2 hours 50 minutes

Brown the venison roast in a pan with hot olive oil. Season with salt, pepper, and rosemary sprigs. Then cook the roast in a preheated oven at 150°C (top/bottom heat) until an internal temperature of approximately 75–80°C is reached. Brush the chanterelles and sear them until crisp. Dice the shallots and add them to the pan. Pour in the cream and bring to a boil. Mix the cornstarch with 2 tablespoons of water in a bowl and then thicken the sauce to taste. Season to taste. Beat the eggs. Season to taste with salt and nutmeg. Now put the flour in a bowl and mix with the mineral water and the beaten eggs. Beat the mixture with a spoon until it bubbles. Then let the dough rest for 5 minutes. Bring salted water to a boil in a saucepan. Press the dough through a spaetzle press or scrape it from a spaetzle board. As soon as the spaetzle float to the surface, remove them with a slotted spoon and let them drain. Lightly fry the spaetzle in a pan with melted butter. Peel and halve the pears, then remove the cores. Add the sugar to a saucepan and let it caramelize. Deglaze with white wine and simmer the pear halves for about 10 minutes until soft. Pat the pear halves dry and fill with jam. Arrange on plates and serve.