Have fun preparing this mushroom dish!
Venison stew: dice the shoulder of venison. Peel and very finely dice the shallots. Sauté together in butter at medium temperature. Take care that the butter does not get too dark. Extinguish with red wine and stock, then add the cranberries and spices and simmer at low temperature for three quarters of an hour until the meat is tender. Bind with maizena (cornstarch) mixed in a small amount of water.
Sparrows: Stir flour and eggs to make a dough, season with salt and nutmeg (freshly grated) and beat heartily until it bubbles. Using a spaetzle slicer or a spaetzle strainer, press spatulas into simmering salted water. When they come to the top, fish them out on the spot and rinse in cold water. Place in a suitable bowl and mix with the oil to keep them from sticking too close together. Fry them in butter just before serving. You can also keep them warm well, but you should not cover them because they will become soft.
Roasted mushrooms: clean the mushrooms thoroughly and cut them into slices. Chop the garlic very finely, sauté in butter and then add the mushrooms and roast. Season heartily with salt and pepper.
Red cabbage (as an alternative side dish): Cut red cabbage into very fine strips. Finely dice onions. Mix both with salt and game spices, add the wine and steep for one night.
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