Ingredients for the game ragout
500 g game meat (e.g. venison, deer), diced
2 onions, chopped
2 carrots, diced
2 celery stalks, diced
2 garlic cloves, chopped
250 ml red wine
500 ml game stock
2 tbsp tomato puree
2 bay leaves
1 sprig of rosemary
Salt and pepper to taste
2 tbsp rapeseed oil for frying
Preparation
Fry the venison in rapeseed oil in a large pan until brown. Then remove from the pan and set aside.
Fry the onions, carrots, celery and garlic in the same pan until soft. Add the tomato purée and sauté briefly.
Return the venison to the pan, deglaze with red wine and simmer briefly.
Add the game stock, bay leaves and rosemary. Season with salt and pepper. Cover the ragout and simmer over a low heat for 1.5 - 2 hours until the meat is tender.
Ingredients for the baked Brussels sprouts:
500 g Brussels sprouts
2 tbsp rapeseed oil
Salt and pepper
Preparation
Cut the Brussels sprouts in half and place on a baking tray lined with baking paper. Drizzle with rapeseed oil, season with salt and pepper and roast in a preheated oven at 200°C for approx. 20-25 minutes until golden brown and crispy.
Ingredients for the hazelnut spaetzle
300 g flour
4 eggs
100 ml milk
50 g hazelnuts, ground and roasted
Salt, nutmeg
Preparation
Mix the flour, eggs, milk, ground hazelnuts, salt and nutmeg in a bowl to form a smooth dough. Scrape or press the dough into boiling salted water in batches until the spaetzle rise to the surface. Remove with a slotted spoon and rinse briefly in cold water.
Serve
Serve the game ragout on the hazelnut spaetzle and serve with the baked Brussels sprouts. Garnish with fresh herbs, for example parsley, as desired. Enjoy your meal!
