Fillets of Venison Coated with Porcini Mushrooms with Hazelnut Spaetzle

Have fun preparing this mushroom dish!

Remove the saddle of venison from the bone and divide each side into two or three pieces.

Divide backbone into pieces, sauté with garlic, onion, root vegetables and prepare a roast stock with a little red wine.

Soak the pork well and then squeeze it. Soak the mushrooms in water for about 1/2 hour.

Season backs with salt and pepper and fry briefly in hot clarified butter.

Grind the chicken breasts very finely in the Moulinette or in the meat grinder, mix with the sausage meat, the soaked and finely crushed rolls, the egg, the parsley and the chopped porcini mushrooms.

Lay out the pork net and cut it into suitable pieces. Put a little bit of the farce form on it, put a piece of saddle of venison on it and again spread the farce all around. Cover with the net.

Fry the meat parcels in hot clarified butter until lightly browned on all sides. Pour in a little roast stock. Steam in the oven at 200 °C for about 30 minutes. The meat should still be nice and pink in the middle.

To serve, cut the saddle into slightly slanted pieces, place on warmed plates, cover with the roast juice, which is refined with a dash of cassis or cranberries.

Hazelnut spaetzle:

Stir ingredients until smooth. Beat with a mixing spoon until it bubbles. Add the hazelnuts. Rest for 15 min to allow the flour to swell. Mix dough with

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