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To prepare the venison: In a spice grinder or food processor, grind the peppercorns, juniper berries, fennel seeds, and thyme together.
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Mix with the olive oil and rub the venison.
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Cover and let stand in the refrigerator for 4 to 12 hours.
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Remove the venison from the refrigerator 1 hour before cooking to come to room temperature.
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To make the spaetzle: In a small saucepan, heat the milk over low heat just until it simmers.
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Remove from heat, stir in the ground mushrooms, and let stand for 15 minutes.
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In a large bowl, combine the milk mixture, flour, egg, herbs, salt and pepper.
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Mix the batter until smooth, cover, and refrigerate for 1 hour.
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Bring a large pot of salted water to a rolling boil.
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Place a colander or perforated pan over (not touching) the boiling water.
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Pour the batter into the colander or pan.
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Using a rubber spatula or your hand, quickly press the batter through the holes into the boiling water.
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Once all of the batter has been forced through the holes, remove the colander or pan.
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Stir the spaetzle and cook for 1 minute.
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Drain well and toss with a little olive oil; set aside.
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To make the cabbage: In a spice mill, grind the cloves, fennel, and juniper; set aside.
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In a 4-quart pot, melt 2 tablespoons of the butter over medium heat.
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And the onion and saute for 3 minutes, or until translucent.
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Mix in the cabbage, 1 teaspoon of the salt, and 1 teaspoon of the pepper, and cook until the cabbage begins to wilt.
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Stir in the brandy, cider, and spices.
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Add the diced pear, cover, and cook, stirring frequently, for 25 to 30 minutes, or until the cabbage is tender.
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Cover and keep warm until serving.
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Preheat the oven to 350 degrees F.
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In a large skillet, heat the remaining 2 tablespoons of oil and brown the venison on all sides.
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Place on a rack in a roasting pan and roast in the oven for 15 minutes for medium rare.
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For medium done, roast 6 to 7 minutes longer.
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Remove the venison from the oven, cover loosely with aluminum foil, and let stand for 5 minutes before slicing.
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Using a 10-inch nonstick skillet, melt the remaining 2 tablespoons of butter over medium high heat.
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Add the chanterelle mushrooms and saute for 2 to 3 minutes until they begin to brown lightly and then add the spaetzle, season with the remaining 1/2 teaspoon each salt and pepper, and cook until brown and crispy.
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To serve, portion the braised cabbage and spaetzle onto each plate.
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Thinly slice each piece of venison and place on top.
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Cook's Note: Venison is rarely found in retail stores and usually must be ordered by mail or from a wholesale meat company.
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It comes in standard cuts, similar to those for lamb, veal, or beef.
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34
The leg is one of my favorite cuts because it offers great flavor with little waste.
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Any tender cut of venison, such as the loin, leg, or saddle, may be used in the following recipe.
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Part of the current popularity of game and fowl is the natural leanness of the meat.
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Because it lacks fat, the meat does not have a built-in basting method to help keep it moist during cooking.
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For this reason, it is particularly important that game and fowl not be overcooked.
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This is certainly the case with venison, as even the most tender or carefully braised pieces can become dry if not handled carefully.
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Medium rare to rare is the most desirable degree of doneness.
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41
I like to use a marinade that enhances the flavor of venison without overpowering it.
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42
A few hours before cooking, I rub the meat with a mixture of equal parts freshly ground black pepper, juniper berries, and fennel seeds mixed with a little dried thyme and olive oil.
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43
Spaetzle is a classic Austrian noodle.
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The batter is passed through a perforated pan into boiling water to produce the noodles, which are then cooked in hot butter until golden brown and crispy.
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By introducing vegetable purees or ground spices into the mix, you can transform this somewhat uneventful white noodle into an innovative starch.
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46
This recipe adds dried mushrooms to the spaetzle dough and is a great game accompaniment.
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47
This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant.
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The FN chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.
