A delicious mushroom dish for any occasion!
Make a smooth spaetzle dough with water, eggs, flour, oil and season with salt, pepper and nutmeg. Boil water, season lightly with salt, put on spaetzle slicer and put the dough in it, slicing it leisurely. Boil well, remove spatulas and repeat the process. Toss spatulas in butter, perhaps seasoning with salt and pepper. For crust, whip butter until creamy, rinse parsley, shake dry and chop. Clean mushrooms, cut into small cubes and sauté in frying pan with oil. Cool briefly and add to the butter mixture.
Roast the hazelnuts and grind finely. Fold in nuts, parsley and breadcrumbs. Spread the mixture on a piece of plastic wrap and form tightly into a roll. Refrigerate. Preheat the stove to 250 degrees. Season parred venison fillet with salt, season with pepper and sear briefly on both sides in a frying pan with oil and pressed juniper berries (1 minute each). Allow the fillet to cool. Cut the crust into narrow slices and cover the cooled fillet with it. Then place in the oven and cook for about eight minutes until golden brown.
In the meantime, clean the mushrooms and cut them lengthwise into slices. Fry them in a frying pan in a little bit of olive oil on both sides. For the sauce, mix the whipped cream with the mustard, add the pressed juniper leaves and stir well.
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