Clean and sanitize the mushrooms. Chanterelles and chestnuts wash and clean. Larger mushrooms may need to be halved. Wash the meat, dab dry and cut into strips
Heat 2 tablespoons of oil in a large, coated frying pan. Brown the meat in portions all around. Season with salt and remove. Heat 3 tablespoons of oil in the pan. Fry the mushrooms in portions for about 4 minutes while turning, season with salt and pepper and remove. Heat 2 tbsp. butter in a frying pan, sauté the flour while stirring. Deglaze with stock and wine, simmer for about 5 minutes
Meanwhile, prepare the spaetzle in boiling salted water according to the instructions on the packet. Drain green pepper in a sieve. Wash the chives, dab dry and cut into fine rolls, except for something to garnish
Stir the sour cream with a whisk into the no longer boiling sauce. Then add green pepper, mushrooms, meat and chives to the sauce, warm up briefly. Season to taste with salt and nutmeg
Drain the spaetzle and mix with 1/2 tablespoon butter. Arrange hunter's pot and garnish with chives if necessary. Add buttered spaetzle