Cut meat from a <quantity>2<unit>kg</unit></quantity> venison shoulder

Cut venison shoulder meat in small cubes

Trim, halve and peel <quantity>1</quantity> large onion

Dice onion

Add <quantity>2<unit>tbsp</unit></quantity> of vegetable oil to pan on high heat

Pan-roast diced venison shoulder meat until brown

Add diced onion and cook until translucent

Add <quantity>1<unit>cup</unit></quantity> of red wine. Scrape bottom of pan and cook for 5m until wine reduces by ½

Add <quantity>1<unit>L</unit></quantity> of beef stock. Bring to boil and simmer on low heat

Add <quantity>2</quantity> dried bay leaves

Simmer gently for 1h until meat is tender and sauce thickens. The venison gulasch is ready

Crack <quantity>2</quantity> eggs in a large bowl

Add salt to taste

Beat eggs

Add <quantity>300<unit>g</unit></quantity> of all-purpose flour

Mix together

Add <quantity>6<unit>tbsp</unit></quantity> of sparkling water

Mix until water is combined

Add <quantity>6<unit>tbsp</unit></quantity> of sparkling water

Beat until gluey consistency

Transfer Spätzle dough to a bowl. Cover with cling film and rest for 20m to relax gluten

Boil water in a pot. Add salt to taste

Moisten cutting board with boiling water

Add spätzle dough to moistened side of cutting board

Hold cutting board over pot. Dip spine of knife and use to scrape thin pieces of Spätzle dough into boiling water

Cook until spätzle float. Remove and reserve

Melt <quantity>2<unit>tbsp</unit></quantity> of butter in pan on medium heat

Sauté until light golden brown. The spätzle is ready

Plate Spätzle and add Venison Gulasch

Garnish with cut chives

Enjoy!