Seared fillet of venison, spaetzle & fennel pastis sauce
Ingredients
For the sauce
2 x fennel – cut into small dice
100g field mushrooms
1 x onion – finely diced
100ml chicken stock
100 ml double cream
Splash of oil
Salt & pepper
Splash of pastis
For the venison
4 × 100g venison pieces – cut from the loin
Splash of oil
Knob of butter
Salt & pepper
For the spaetzle
100g strong flour
1 x egg
Pinch of salt
Butter
Method
- First make the spaetzle and boil a pot of water with olive oil (keep this at a simmer). In a bowl place the flour and a pinch of salt. Now add the egg and stir with a wooden spoon. Next add a little luke warm water to make a nice thickish dough.
- Meanwhile heat a splash of oil and a knob of butter in a frying pan, season the venison with salt and pepper and add to the hot butter. Allow to colour on both sides, turn down the heat and cook for a further 3 – 5 minutes or place in a hot oven.
- When cooked allow to rest for a further couple of minutes. Separately warm a little oil in a pan and add the diced fennel.
- Stir, then add the diced onions and mushrooms and dribble in some pastis or Ricard. Next add the chicken stock and reduce the liquid by half, then add the cream and season with salt & pepper.
- Keep the sauce warm and turn up the simmering water to a good boil. Using a colander push through the spaetzle dough so that it drops and cooks in the water.
- The dough should resemble tadpoles and will be cooked when it comes to the surface of the boiling eater.
- Strain the spaetzle, and mix with a little butter.
- Divide between warm plates, cover with the venison which can be nicely sliced and dribble with the fennel sauce.
