Hornberger Jäger-Topf (Castle Hornberg Hunter Stew) with Spätzle


Courtesy of Chef Wolfgang Murber, Fabi + Rosi

Chef Murber gets venison from Broken Arrow Ranch, wild boar from Countryside Farm and wild mushrooms from Kitchen Pride Mushroom Farms. Leg meat or stew meat are preferred for both venison and boar.


Hornberger Jäger-Topf (Castle Hornberg Hunter Stew) with Spätzle


For 4 Person(s)


  • 1 pounds venison, cut into 1-inch chunks
  • 1 pounds wild boar, cut into 1-inch chunks
  • 1 liters red wine
  • 1 bay leaf
  • 2 cloves
  • 4 juniper berries
  • 1 orange slice
  • 1 tablespoons vegetable oil
  • 2 cups diced shallots
  • 2 garlic cloves, minced
  • 3 tablespoons tomato paste
  • 3 tablespoons preiselbeeren (lingonberry) preserves
  • 1 Salt and pepper, to taste
  • 1 pounds wild mushrooms, sliced
  • 1 Spätzle (German egg noodles), for serving

Hornberger Jäger-Topf (Castle Hornberg Hunter Stew) with Spätzle Directions

  1. Marinate the meat, red wine, spices and orange slice overnight in refrigerator.
  2. Strain the liquid and reserve, removing seasonings.
  3. Heat the oil in a stockpot over medium-high heat. Sear the meat on all sides; remove to plate. Add the shallots and garlic and brown them in the oil. Stir in the tomato paste and preserves. Add the reserved marinade and reduce by half over medium heat. Add the meat and season with salt and pepper.
  4. Cover and let simmer for 2 hours, until tender. Add the mushrooms and taste for seasoning. As soon as the mushrooms are tender, serve over spätzle.

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