Jägerschnitzel with Tossed Spaetzle

For the hunter’s cutlet, remove the saddle of venison from the bone and have it ready to fry. Brush off the herb mushrooms, cut the ends of the beans into small pieces and also have them ready. Cut the back meat into small medallions, then pound them into thin cutlets with a plating iron.

Cut the beans into lozenges, boil in salted water until al dente and refrigerate. Then cut the herb mushrooms into slices and roast them with bacon and shallot cubes in a frying pan until golden brown.

Bring the game sauce briefly to the boil, refine with coarse mustard and cold butter cubes. Lightly season the venison escalopes with the seasoning salt and fry them briefly on both sides in a frying pan with clarified butter. Remove the cutlets from the frying pan, add the herb mushrooms and the beans and fill up with the prepared game sauce. Arrange the cutlets in a pleasing way and pour the mushroom sauce over them.

For the spaetzle, coarsely chop the rolls with a kitchen knife. In a small saucepan, heat the milk, add the bun pieces. Cover the saucepan with a lid and wait 5 minutes. Quickly stir the yolks into the cooled bread mixture.

Stir in the flour, season with salt, pepper and a pinch of nutmeg, stir again. Fill the mixture into a piping bag and squirt onto an oiled baking tray. Then cook in the steamer for 10 minutes. After a short cooling phase, cut the dough sausages into fine spatulas un

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