Hunter style stew

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Directions

1. 1

   Soak the mixed mushrooms in 2 litres of cold salt water for 15 minutes. Clean, wash and bind soup greens together. Wash the meat and put it into the mushroom water together with the soup greens, bay leaves and juniper berries. Bring everything to the boil, skim off the foam and simmer for 1 hour. In the meantime, mix flour, eggs, 1 teaspoon salt and mineral water to a smooth dough. Let the dough rest for 5 minutes.

2. 2

   Dice 75 g ham very finely and stir into the dough. Bring plenty of salt water to the boil. Put the dough in portions on the moistened spaetzle board and scrape fine strips into the boiling water with a long knife. Bring to the boil until the spaetzle rise to the top. Take out the spaetzle with a skimmer and put them into a bowl of cold water. Peel, wash and slice the carrots. Clean, wash and slice the mushrooms. Sieve broth. Heat oil in a saucepan. Brown the mushrooms in it and take them out. Pour broth into the pot and bring to the boil. Add carrots and cook for 5 minutes.

3. 3

   Clean, wash and slice the mushrooms. Sieve broth. Heat oil in a saucepan. Brown the mushrooms in it and take them out. Pour broth into the pot and bring to the boil. Add carrots and cook for 5 minutes. Drain spaetzle and add to the stock with the mushrooms. Heat up again. Season to taste with salt and pepper. Cut remaining ham into strips and add to the stew. Wash and finely chop the parsley. Serve stew sprinkled with parsley

4. 4

   Drain spaetzle and add to the stock with the mushrooms. Heat up again. Season to taste with salt and pepper. Cut remaining ham into strips and add to the stew. Wash and finely chop the parsley. Serve stew sprinkled with parsley

Nutrition Facts

KCAL
590 kcal

CARBS
56 g

FATS
27 g

PROTEINS
25 g