| Prep: 30 mins | Cook: 2 hrs 30 mins | Difficulty: Intermediate | Serves: 6 |
| kcal | fat | saturates | carbs |
| 732 | 32g | 8g | 52g |
| sugars | fibre | protein | salt |
| 7g | 6g | 59g | 1.8g |
Why I Love Swiss Wild Game Stew with Spaetzle
There’s just something transformative about a bowl of Wild Game Stew with Spaetzle that uplifts the senses and connects you to the rustic culinary heart of Switzerland. This hearty dish offers a generous serving of tender game meat swirled with flavorful broth and fluffy Swiss dumplings, the Spaetzle. My admiration for the humble yet versatile nature of hearty stews is what led me down the path of experimenting with internationally-inspired recipes in my Tex-Mex rooted kitchen.
A Dish that Brings the Swiss Alps to Your Dining Table
The magic in the Wild Game Stew with Spaetzle lies in its ability to translate a traditionally Swiss experience to wherever you desire. One might immediately think of cheese and Swiss chocolates when Switzerland comes to mind, but their gamey stews are a hidden gem drawing inspiration from the hunt in the surrounding Alpine forests.
The Harmonious Blend of Flavours
Flavourful without being ostentatious, the robust game meat marries seamlessly with the earthy notes of onions, garlic, carrots, celery, and aromatic herbs. The blend of dried thyme, rosemary, and juniper berries knit together to contribute an European flair to an otherwise carnivorous hearty stew. The accompanying spaetzle, reminiscent of soft, buttery dumplings form soul-warming bitefuls, soaking up the richness of the stew. You can check out Chef Wolfgang Puck‘s variant of the game stew for a more diversified take on the recipe.
Preparing the dish involves a careful balance of respecting the ingredients and guiding their inherent flavors to shine. Cubes of wild game meat such as venison, elk, or boar are seared to caramelized perfection before they’re simmered with the vibrant broth and red wine. This stew is a riff on my love for traditional Southern recipes and the exploration of unfamiliar territories.
The Teaching Value
As a grade school teacher, I regard recipe-sharing as part of the larger realm of cultural exchange and learning. Ingredients, preparation methods, and the final outcome all tell exciting stories about a region’s culture, ecology, and taste preferences. This Wild Game Stew with Spaetzle encapsulates just that – a narrative about the Swiss food philosophy efficiently bundled into a pot of delightful stew.
Expect this recipe to take you on a Swiss adventure, right from your kitchen to the dinner table, whilst teaching you about foreign ingredients and tantalizing your taste buds with unique flavors.
What You’ll Need
- 2 lbs wild game meat (venison, elk, boar), cut into cubes
- 2 tablespoons vegetable oil
- Salt and Pepper to season
- 3 cups beef broth
- 1 cup red wine
- 2 large onions, chopped
- 3 garlic cloves, minced
- 2 carrots, chopped
- 2 celery stalks, chopped
- 1 bay leaf
- 2 teaspoons dried thyme
- 1 teaspoon dried rosemary
- 1 teaspoon juniper berries
- 2 tablespoons flour
- 3 tablespoons butter
- 2 cups flour
- 4 large eggs
- 1/2 cup milk
- 1 teaspoon salt
- 4 tablespoons butter
For the Spaetzle:
Method
Step One
Season your chosen game meat with salt and pepper. In a large stew pot, heat the vegetable oil over medium-high. Add the game meat and brown on all sides. This should take about 5-7 minutes. After your meat is thoroughly browned, remove it from the pot and set it aside.
Step Two
In the same pot, add the chopped onions, minced garlic, chopped carrots, and chopped celery. Saute these until the onions are translucent and the veggies are softened, which should take about 5 minutes.
Step Three
Now return the game meat to the pot, and stir in the flour, ensuring that everything is well coated. Add the bay leaf, dried thyme, dried rosemary, and juniper berries, stirring to combine everything together. Pour in the beef broth and red wine.
Step Four
Bring the stew to a boil, then reduce the heat to low and allow it to simmer. Cover the pot and let the stew cook for about 2 hours. Stir occasionally and add more broth or wine if necessary.
Step Five (Spaetzle)
While your stew is simmering, it’s a perfect time to start on your Spaetzle. Combine the flour and salt in a bowl. In a separate bowl, whisk together the eggs and milk. Then, gradually add the wet ingredients into the dry, stirring until it forms a smooth, thick batter.
Step Six (Spaetzle)
Now bring another pot of salted water to a boil. Place a Spaetzle maker or metal grater over the pot, and slowly push your batter through the holes. Allow the Spaetzle to boil for 2-3 minutes, or until they float to the surface. Once done, use a slotted spoon to remove them and place them in a colander to drain.
Step Seven
Finally, melt the butter in a large pan over medium heat. Add your cooked Spaetzle and pan fry until they’re golden brown. Serve your game stew over a bed of pan-fried Spaetzle and enjoy your warm and hearty meal.
