Snow is bearing down on us (again!), so we figured it was perfect time to post another Soul Warmer of Winter recipe! For this one, we went with a Swiss Inspired Meal with a creamy venison and beet entree served over Spätzli! The richness of the venison and the earthy sweetness of the beets complemented each other very well, and the creamy sauce brought everything together really nicely.
If you love the idea of Swiss inspired beets but don’t have venison, try making our Red Beet and Chicken Geschnetzeltes or Beetroot and Potato Rösti! Conversely, if you love the idea of Swiss inspired venison but don’t want the beets, try our Swiss Stuffed Venison Bratwurst Meatballs or Rehgeschentzeltes.
Time: 90 Minutes
Ingredients:
- Beets
- Ground Sage
- Kosher Salt
- 3 Tablespoons Butter
- Venison Tenderloin
- Garlic
- Red Onion
- Green Peas
- 1 Cup Milk
- 3 Tablespoons of Butter
- 2 Tablespoons Flour
- Spätzli or Rote Beete Spätzli
Method:
- Preheat your oven to 350 degrees F.
- Peel your beets, and cut them into small cubes. Then place them in a baking dish along with some interspersed butter, salt, and sage. Roast for around 60 minutes until they are soft.
- Once your beets are in the oven, sprinkle some kosher salt on your venison, and set aside.
- As your beets cook, make your Spätzli or Rote Beete Spätzli, and set aside.
- As your beets near the end of their baking time, peel and dice your onion and garlic.
- Melt 2 tablespoons of butter in a large pan, and add your onions and garlic.
- Cut your venison into cubes, and add it to your pan too. Cook until your venison browns.
- Add your peas, and continue cooking.
- Sprinkle in your flower, and stir to completely combine so it coats your ingredients.
- Add your milk, and stir to combine and allow to thicken.
- Melt your last tablespoon of butter in another large pan, and sauté your spätzli to heat.
- Scoop your spätzli into your serving bowls, and top that with your venison/beet combo.
- Devour, and enjoy!
