With chive and black pepper spatzle, spinach, parmesan and truffle oil.
- 500gm First Light Venison stir-fry strips
- 100gm shaved parmesan
- 200gm fresh shiitake mushrooms (thick slices)
- 150gm baby spinach
- Oil for frying
- 80gm butter
- ¼ cup chives (chopped)
- Salt and black pepper
- 30ml truffle oil
- 2 cups plain flour
- 1½ tsp salt
- Pinch white pepper
- 4 eggs
- ½ cup milk
- ½ tsp cracked black pepper
- ¼ cup chopped chives
For the spatzle
Place a large pot of salted water on to boil.
In a stand mixer with paddle attachment place the flour, salt and pepper and mix to combine.
In a separate bowl, lightly whisk together the eggs and milk, add this to the flour and mix on medium speed for 10-15 minutes until the batter is sticky, you should be able to make bubbles in it if you mix it with a spoon.
Spoon batter into a piping bag with a 6 mm nozzle, stir the water to create a vortex and pipe the mix into the boiling water, snipping off the mix with scissors as it comes out, you can make these any size you like, alternatively you can pour the batter into a colander, place it above the boiling water and press it through the holes with a spatula.
The spatzle will take 2-3 minutes to cook and will float when done. Once cooked scoop them out with a slotted spoon and drop into a bowl of iced water then drain.
You might want to do this in 2-3 batches so as not to overcrowd the water.
Season venison with salt and pepper and sear in a hot pan, turning once to get colour on both sides. Remove from pan, add the mushrooms to the pan along with the butter. Once cooked, add the spatzle back into the pan and fry to give a little colour (you may need to add a little more butter) add the venison back in along with the spinach, season with salt and pepper
Finally, mix through half of the parmesan and serve, top with remaining parmesan, chopped chives and a drizzle of truffle oil.