Alpine Hunter's Delight: Juniper-Smoked Venison Loin with Quince-Ginger Gastrique and Elderflower Spätzle

Prepare the Venison Loin: In a small bowl, combine crushed juniper berries, chopped rosemary, minced garlic, olive oil, 1 teaspoon salt, and 0.5 teaspoon black pepper. Rub this mixture all over the venison loin. Cover and let marinate at room temperature for 30 minutes, or refrigerate for up to 2 hours.

Smoke the Venison: Prepare your stovetop smoker or smoking gun according to manufacturer instructions, using beechwood chips. Smoke the marinated venison loin for 10-15 minutes, ensuring it absorbs a delicate smoky aroma without cooking through. If no smoker is available, omit this step but still proceed with the marinade.

Cook the Venison: Preheat oven to 180°C (350°F). Heat 2 tablespoons of unsalted butter in an oven-safe skillet over medium-high heat. Sear the smoked venison loin on all sides until deeply golden brown, about 2-3 minutes per side. Transfer the skillet to the preheated oven and roast for 8-12 minutes for medium-rare (internal temperature 54-57°C / 130-135°F), or longer for desired doneness. Remove from oven, transfer venison to a cutting board, tent loosely with foil, and let rest for 10 minutes before slicing.

Make the Quince-Ginger Gastrique: While the venison rests, melt 1 tablespoon of unsalted butter in a saucepan over medium heat. Add minced shallots and grated ginger, sautéing until fragrant and softened, about 3-4 minutes. Add diced quince, apple cider vinegar, Riesling, brown sugar, star anise, and crushed black peppercorns. Bring to a simmer and cook until the liquid is reduced by half. Pour in the veal stock and continue to simmer gently for 15-20 minutes, or until the quince is tender and the sauce has thickened slightly. Remove the star anise. Blend the sauce with an immersion blender until smooth, or pass through a fine-mesh sieve for an even finer consistency. Season with salt to taste. Keep warm.

Prepare the Elderflower Spätzle: In a large bowl, whisk together flour, eggs, milk, 0.5 teaspoon salt, grated nutmeg, and dried elderflower until a smooth, thick, yet slightly sticky batter forms. Let the batter rest for 10 minutes. Bring a large pot of salted water to a rolling boil. Using a spätzle maker, colander with large holes, or the back of a knife, press or scrape the batter directly into the boiling water. Cook in batches until the spätzle float to the surface, about 2-3 minutes. Remove with a slotted spoon and immediately plunge into an ice bath to stop cooking. Drain well.

Finish the Spätzle: Just before serving, melt 2 tablespoons of unsalted butter in a large skillet over medium heat. Add the drained spätzle and sauté for 3-5 minutes until lightly golden and heated through.

Assemble and Serve: Slice the rested venison loin into thick medallions. Arrange the elderflower spätzle on warmed plates. Drizzle generously with the quince-ginger gastrique. Place the venison medallions alongside the spätzle. Garnish with toasted hazelnuts and fresh chervil or parsley. Serve immediately.