{"id":3872,"date":"2022-11-08T12:10:26","date_gmt":"2022-11-08T11:10:26","guid":{"rendered":"https:\/\/dev.rouvinez.com\/blog\/non-classe\/the-taste-of-autumn-on-the-plate-venison-spatzle-and-grand-veneur-sauce\/"},"modified":"2026-05-28T10:33:26","modified_gmt":"2026-05-28T08:33:26","slug":"the-taste-of-autumn-on-the-plate-venison-spatzle-and-grand-veneur-sauce","status":"publish","type":"post","link":"https:\/\/dev.rouvinez.com\/en\/blog\/recipes\/the-taste-of-autumn-on-the-plate-venison-spatzle-and-grand-veneur-sauce\/","title":{"rendered":"The taste of autumn on the plate: venison, sp\u00e4tzle and grand veneur sauce"},"content":{"rendered":"\n<p class=\"wp-block-paragraph\">An emblematic autumn dish, venison fillet served with homemade sp\u00e4tzle embodies all the richness and generosity of seasonal cuisine. The tenderness of the meat, cooked pink, pairs perfectly with an intense, aromatic grand veneur sauce, while the sp\u00e4tzle add a comforting, authentic touch. A characterful recipe, ideal for game lovers, to be enhanced with a glass of Merlot for a deep, harmonious food-and-wine pairing.  <\/p>\n\n<h2 class=\"wp-block-heading\"><strong>Ingredients<\/strong><\/h2>\n\n<p class=\"wp-block-paragraph\"><strong>Serves 4:<\/strong><\/p>\n\n<ul class=\"wp-block-list\">\n<li>800 g venison fillet<\/li>\n\n\n\n<li>300 g flour<\/li>\n\n\n\n<li>2 eggs<\/li>\n\n\n\n<li>2.5 dl milk<\/li>\n\n\n\n<li>1 tsp salt<\/li>\n\n\n\n<li>2 onions<\/li>\n\n\n\n<li>2 carrots<\/li>\n\n\n\n<li>2 shallots<\/li>\n\n\n\n<li>Thyme<\/li>\n\n\n\n<li>Bay leaf<\/li>\n\n\n\n<li>Butter<\/li>\n\n\n\n<li>Red wine<\/li>\n\n\n\n<li>Beef stock<\/li>\n\n\n\n<li>Bacon lardons (optional)<\/li>\n<\/ul>\n\n<h2 class=\"wp-block-heading\"><strong>Recipe<\/strong><\/h2>\n\n<ul class=\"wp-block-list\">\n<li><strong>Venison fillet<\/strong>\n<ul class=\"wp-block-list\">\n<li>Take the fillets out one hour before preparation and let them come to room temperature.<\/li>\n\n\n\n<li>Season the fillets to taste. Sear the fillets with a little oil and roasting butter in a very hot pan. Finish cooking over low heat, not for too long, to keep the meat rare.  <\/li>\n<\/ul>\n<\/li>\n\n\n\n<li><strong>Sp\u00e4tzle<\/strong>\n<ul class=\"wp-block-list\">\n<li>Mix until you obtain a smooth batter that falls off the spatula in pieces.<\/li>\n\n\n\n<li>Let rest for at least half an hour in the refrigerator, covered.<\/li>\n\n\n\n<li>Bring salted water to a boil in a large pot.<\/li>\n\n\n\n<li>Press the batter through a sp\u00e4tzle sieve in batches, or through a coarse-holed colander, letting it fall into the boiling water.<\/li>\n\n\n\n<li>Skim the sp\u00e4tzle once they rise to the surface.<\/li>\n\n\n\n<li>In a pan with a little oil, saut\u00e9 the sp\u00e4tzle over high heat.<\/li>\n\n\n\n<li>You can easily poach the sp\u00e4tzle the day before and keep them in the refrigerator, then pan-fry them only at the last moment.<\/li>\n<\/ul>\n<\/li>\n\n\n\n<li><strong>Grand Veneur Sauce<\/strong>\n<ul class=\"wp-block-list\">\n<li>Dice 2 small onions, 2 carrots and 2 shallots, then blanch them for 5 minutes in boiling water.<\/li>\n\n\n\n<li>Drain and saut\u00e9 the vegetables in a hot pan. Season. Cook for 5 minutes, adding a sprig of thyme and a bay leaf. Stir in 40 g butter and 20 g flour, mixing well. Then add 4 dl red wine and reduce.    <\/li>\n\n\n\n<li>Add 4 dl beef stock and cook until you reach the consistency you prefer.<\/li>\n\n\n\n<li>For those who enjoy it, you can add a few grilled bacon lardons, which will further enhance the flavour of this very concentrated sauce.<\/li>\n<\/ul>\n<\/li>\n<\/ul>\n\n<p class=\"wp-block-paragraph\">A glass of <a href=\"https:\/\/shop.famillerouvinez.com\/fr\/shop\/24-39-merlot-clos-st-marcel-aoc-valais.html#\/28-centilisation-75\" target=\"_blank\" rel=\"noopener\">Merlot Clos St-Marcel<\/a> will pair wonderfully with the venison and its grand veneur sauce.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>An emblematic autumn dish, venison fillet served with homemade sp\u00e4tzle embodies all the richness and generosity of seasonal cuisine. The tenderness of the meat, cooked pink, pairs perfectly with an intense, aromatic grand veneur sauce, while the sp\u00e4tzle add a comforting, authentic touch. A characterful recipe, ideal for game lovers, to be enhanced with a [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":3873,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[54],"tags":[],"dipi_cpt_category":[],"class_list":["post-3872","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-recipes"],"acf":[],"_links":{"self":[{"href":"https:\/\/dev.rouvinez.com\/en\/wp-json\/wp\/v2\/posts\/3872","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/dev.rouvinez.com\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/dev.rouvinez.com\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/dev.rouvinez.com\/en\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/dev.rouvinez.com\/en\/wp-json\/wp\/v2\/comments?post=3872"}],"version-history":[{"count":1,"href":"https:\/\/dev.rouvinez.com\/en\/wp-json\/wp\/v2\/posts\/3872\/revisions"}],"predecessor-version":[{"id":3874,"href":"https:\/\/dev.rouvinez.com\/en\/wp-json\/wp\/v2\/posts\/3872\/revisions\/3874"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/dev.rouvinez.com\/en\/wp-json\/wp\/v2\/media\/3873"}],"wp:attachment":[{"href":"https:\/\/dev.rouvinez.com\/en\/wp-json\/wp\/v2\/media?parent=3872"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/dev.rouvinez.com\/en\/wp-json\/wp\/v2\/categories?post=3872"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/dev.rouvinez.com\/en\/wp-json\/wp\/v2\/tags?post=3872"},{"taxonomy":"dipi_cpt_category","embeddable":true,"href":"https:\/\/dev.rouvinez.com\/en\/wp-json\/wp\/v2\/dipi_cpt_category?post=3872"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}