Recipes from Les Toques Blanches Ottawa

Elk Ragout with Forest Mushrooms and Spaetzle

Executive Chef Wilhelm Wetscher, Ottawa Crowne Plaza Hotel

Serves 10

Elk Ragout with Forest Mushrooms

2 kg (4.4 lbs) elk stewing meat cut into small cubes
3 medium yellow onions, chopped
3 shallots, chopped
500 g (18 oz) chanterelles, sliced
30 g (1 oz) butter, unsalted
200 g (7 oz) slab bacon, cut into small cubes
10 juniper berries
2 sprigs thyme
2 bay leaves
1 clove
½ sprig rosemary
750 ml (3.3 cups) Burgundy red wine
40 ml (1.5 oz) Cognac
500 ml (2 cups) game or beef jus
20 green peppercorns
1 orange zest and orange filets
flour for dusting the meat
salt and pepper

• Sauté slab bacon in heavy casserole. Dust elk meat with flour and brown in bacon fat, season with salt and pepper.
• Add onions and shallots sauté for a few minutes then add herbs and spices except green peppercorns, flambé with cognac. Add red wine and game or beef jus.
• Cover and simmer in 350ºF preheated oven until meat is tender, 2-3 hours.
• Take meat out of sauce. Strain sauce adjust seasoning and consistency. Sauté chanterelles in butter and add to sauce. Add green peppercorns, orange filets and zest pour sauce over meat.
• Bring back to simmer and serve.

Spaetzle

10 eggs
500 g (18 oz) flour
15 ml (1 tbsp) oil
20 g (1 tbsp) butter
nutmeg to taste
salt and pepper to taste

• Break eggs in a bowl and beat with a fork. Season with salt and add flour. Beat quickly with a wooden spoon until thoroughly mixed. Mixture should be a thick paste that barely runs off a spoon.
• Bring a medium saucepan of salted water to a boil. Press dough through a colander with a plastic spatula or use a specialty spaetzle press. Stir the noodles and simmer for 2 minutes or until they puff up slightly. Remove the noodles and cool in ice water and allow to drain after 5 minutes.
• To serve, fry noodles in a little oil with a small amount of butter added until light brown. Season noodles with salt, pepper, and nutmeg. Serve immediately.