Spatzle With Roast Venison and Venison Sausage

Venison is such a lovely meat and this Austrian classic (spatzle) is the perfect accompaniment.

Spatzle is a simple batter like pancake mix. You will need a pot of boiling water and something with regular holes to push the batter through, a colander will work or you can buy a specific spatzle maker.

Ingredients:
150g flour
1 whole egg
150ml milk
S&P

Mix the ingredients together with a spatular then rest in the fridge for 30mins.

Once rested simply push the batter through the colander over some salted boiling water. The spatzle will float to the surface once they are done then just quickly cool in iced water.

 

Once cool and strained the spatzle can be kept in the fridge then Saute in a little olive oil when your venison is ready.

 

 

 

Season the venison and then roast with the venison sausage to your preferred doneness, then rest for 10mins.

 

 

 

Serve with seasonal vegetables and a little venison gravy.

 

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