Copyright Piacere - Food & Travel without rules! 2021 - Theme by ThemeinProgress
Hunting season starts in September in Switzerland and the locals look forward to the hunt (Jagd). Switzerland strictly controls the hunt by setting limits to each species. The season lasts only about 3 weeks. Hunters bring their catch of mountain goat, wild boar, elk or deer to local butchers (Metzgerei). He prepares the animals into steaks, roasts, racks, bunderfliesh and hirschpfeffer, venison meat marinated in wine and a specialty here. It is not unusual to see a deer sitting in front of the butchers’ door waiting for him to arrive in the morning. After the hunter takes what he wants, the rest is sold by the butcher. If you are a good friend of the butcher, you can make your selection early in the season and have him store it for you in his freezer for the rest of the winter. When you want it, just give him a call and he will have your selection ready and waiting for you.
This is the start of Fall and the Alps are amazingly beautiful with the trees turning yellow and rust tones and light dusting of snow on the mountaintops. The anticipation of winter on its way moves people here. Winter is the bread and butter season in the Alps. The excitement begins with the hunting season, when the slow summer goes back to sleep and the cool air means getting the hay cut and into the barns, grapes harvested and the hotels and ski operations start preparations for the winter tourists.
Venison is traditionally served with spätzli and caramelized chestnuts. Spätzli is a thick batter that is scraped off a wet board into boiling water. It is similar to dumplings except looks more like pasta. Spätzli is a Swiss specialty and I can’t imagine venison without it. It also goes well with other meats and once you have learned to prepare it, you will find that when you are looking for something different to take the place of pasta or potatoes, spätzli is a very good substitute. The Austrians, Germans and Italian have their version of spätzli, but they are all pretty much the same except maybe for the size.
There is a gadget that is available to make spätzli but it is so simple by hand that I think it is a waste of money and effort to use it. I like the old fashion way.
Prep Time: 10 minutes
Cook Time: In boiling water approximately 2 minutes per späzli batch
Yield: 4 Servings
2 cups flour
1/2 cup milk
1/2 cup water
1 teaspoon salt
2-3 tablespoons butter
Prepare a large pasta pan of boiling salted water. Mix the flour, egg, and water, milk and salt. The batter should have the consistency of thick pancake batter.
Dunk the board into the boiling water so that the board is wet.
Place a ladle full of the batter on the wet cutting board.
Holding the board over the boiling water, scrap small amounts of batter about the size of ziti macaroni into the boiling water. When they float to the top, which takes about 2 minutes, remove them to a dish. Toss them immediately with some butter to prevent them from sticking and continue finishing each batch.
When you are ready to serve, put a tablespoon or two of butter into a frying pan and toss the spätzli with the butter until they are warm.
Note: You can mix mashed beats, spinach or carrots etc. into the batter to make different colors and flavors. Broth can be substituted for the cooking water.