For the elk sausage spaetzle ragout with mushrooms and blueberries, first mix all the ingredients for the spaetzle in a bowl by hand until the dough bubbles. Rub into boiling salted water with a spaetzle strainer, let steep and strain.
Peel vegetables and cut into equal sized pieces. In a saucepan, sauté the mushrooms in olive oil until hot and remove. Add onion and root vegetables, stir in tomato paste and deglaze with wine. Reduce to half and then empty the beef broth, add orange juice, cranberries and spices and simmer for 30 minutes.
Add elk sausage, mushrooms and blueberries and simmer for 2-3 minutes more. If necessary, thicken the sauce. Serve the elk sausage and spaetzle ragout with mushrooms and blueberries.