For the ragout
1.5kg cubed venison stew beef (shoulder is best)
3 large onion, diced
2 cloves garlic, crushed
2 tsp smoked paprika
1 tsp each thyme, rosemary picked and chopped
2 bay leaves
500ml (2 cups) strong game stock
250 ml (1 cup) Creemore lager
kosher salt & fresh cracked black pepper to taste
For the spätzle
1 cup all-purpose flour
1 teaspoon salt
1/2 teaspoon ground pepper
1 tbsp. mustard powder
2 large eggs
1/4 cup milk
3 tablespoons unsalted butter
2 handfuls of wild leeks or Ramps
1 tbsp. whole mustard seeds (rehydrated in vinegar)
1. For the Ragout, brown the cubed venison in a large pot. Remove and set aside.
2. In the same pot, sweat the onions until soft and fragrant in aroma (about 10 minutes).
3. Add the garlic and fry for 5 minutes before adding the paprika and herbs.
4. Pour in the stock and lager add the browned cubed venison back into the pot. Stir to combine everything and reduce the heat. Cover the pot and allow the stew to simmer gently for 1 1/2 – 2 hours.
5. When the meat is really tender (when you press a piece with a spoon it should break apart. Allow the sauce to simmer rapidly and thicken for about 10 minutes.
6. Season with Kosher salt and pepper to our liking
7. In a large bowl, combine the flour, salt, pepper, and mustard powder. In another mixing bowl, whisk the eggs and milk together. Make a well in the center of the dry ingredients and pour in the egg-milk mixture. Gradually draw in the flour from the sides and combine well; the dough should be smooth and thick. Let the dough rest for 10 to 15 minutes.
8. Bring 3 quarts of salted water to a boil in a large pot, and then reduce to a simmer. To form the spaetzle, hold a large holed colander or slotted spoon over the simmering water and push the dough through the holes with a spatula or spoon. Do this in batches so you don't overcrowd the pot. Cook for 3 to 4 minutes or until the spaetzle floats to the surface, stirring gently to prevent sticking. Dump the spaetzle into a colander and give it a quick rinse with cool water.
9. Melt the butter in a large skillet over medium heat and add the spaetzle; tossing to coat. Cook the spaetzle for 1 to 2 minutes to give the noodles some color, and then place the wild leeks hydrated mustard seeds in the pan and allow to wilt then season with salt and pepper before serving. Serve with your Venison ragout on the side or ontop and garnish with a bit of crème fraiche or sour cream and enjoy
Get Black Angus Fine Meats & Game Boneless Venison Shoulder here