Venison Stew with Stinging Nettle Noodles and Bush Beans

Pasta dishes are always a good idea!

Fry the diced meat in oil for 5 min. all around. Add the coarsely diced onions, then fry the paradeis pulp for a minute. Add the spice bag. Extinguish with red wine, season with salt and maybe add a little water until the meat is covered. Cover and cook at low temperature for 60-90 minutes. At the end season with cranberry compote or redcurrant jelly.

For the Schupfnudeln make the nettle leaves one minute in salted water, then rinse cooled, squeeze well and chop with a kitchen knife. Press the cooked and peeled potatoes through a press, knead together with the chopped nettle leaves and the flour. Season with salt. Form small Bubenspitzle with floured hands. Form them briefly in boiling salted water until they rise to the top. Then drain and fry in clarified butter for 3-4 minutes before serving, adding the breadcrumbs in the last minute.

Clean the very young beans and make them in salted water for 2 min.

Rinse with cold water, dry and sauté in butter for a few minutes. Salt and season with pepper.

Serve: Place ragout, Schupfnudeln and beans side by side on the plate and decorate with the flowers.

Drink:

Winery Freiherr von dem Gleichenstein at the Kaiserstuhl.

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