Peppered Venison with Wild Mushrooms and Black Pudding Spätzle

For a stylish game dish, try Anton Edelmann's tender venison and traditional German pasta served with a Brussels sprout purée
By Anton Edelmann
Peppered Venison with Wild Mushrooms and Black Pudding Spätzle
  • Rating:
  • Serves: 4
  • Cook Time: 25 minutes
  • Prep Time: 25 minutes
  • Effort: medium

Ingredients

For the venison and mushrooms

  • 4 x 150 g venison fillets, (from the saddle), all skin removed
  • 50 g black peppercorns, crushed
  • vegetable oil, for frying
  • 120 g wild mushrooms, such as ceps, girolles, black trumpets, cleaned of all dirt and sliced
  • 500 ml brown chicken stock
  • 50 ml aged balsamic vinegar
  • 75 g unsalted butter
  • 1 tsp chopped chives

For the Brussels sprout pur'e

  • 1 onion, finely chopped
  • 25 g unsalted butter
  • 1 clove garlic, finely chopped
  • 100 ml dry white wine
  • 100 ml double cream
  • 400 g brussels sprouts, cooked

For the sp'tzle

  • 500 g strong plain flour
  • 5 eggs
  • vegetable oil
  • 100 g black pudding, cut into small cubes
  • 25 g unsalted butter

Method

1. For the venison and mushrooms: preheat the oven to 180C/gas 4. Season the venison with salt, then coat in the crushed peppercorns. Heat a little vegetable oil in a pan, sear the venison fillets on both sides, then roast in the oven for 8-10 minutes for medium rare.

2. Bring a small pan of water to the boil, simmer the mushrooms for 20 seconds, then drain and refresh in cold water. Boil the brown stock vigorously in a pan to reduce by two thirds.

3. Remove the venison from the oven and rest in a warm place. Pour away the fat from the pan, then over a high heat deglaze with the balsamic vinegar, stirring well. Reduce the vinegar by half and add the brown stock. Pass through a fine sieve, bring to the boil and stir in 50g of the butter.

4. Melt the remaining butter and use to toss with the wild mushrooms. Add the chives and season.

5. For the Brussels sprout purée: lightly fry the onion in butter for 5 minutes until soft and translucent. Add the garlic and fry for a further minute. Pour in the white wine and reduce by two thirds, then add the cream and reduce by half. Tip in the Brussels sprouts, heat through, then process to a rough purée with a stick blender. Season well.

6. For the spätzle: mix together the flour, eggs, oil, salt and pepper in a bowl and work into a soft and elastic dough. Beat with a wooden spoon until you see blisters in the dough. Add the black pudding.

7. Bring a large saucepan of salted water to the boil. Transfer the spätzle dough to a wooden board and spread it out very thin. Use a pallet knife to scrape thin strips into the boiling water. Simmer for 2 minutes, remove with a slotted spoon and quickly cool in cold water. Drain on kitchen paper.

8. Heat the butter in a non-stick pan, add the spätzle and fry for a few minutes until lightly coloured, tossing frequently. Season with salt.

9. To serve, spoon the Brussels sprout purée on warmed plates, slice the venison and arrange on top. Garnish with the mushrooms and drizzle with the balsamic sauce. Serve the spätzle on the side.

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