Deer Kebabs with Sparrows and Broccoli Roses

Skewer, season and cook in butter. Add the shallot rings, glaze, extinguish with balsamic vinegar and honey and infuse. Blanch the brockoli florets in salted water, drain and add in butter. Cook a spaetzle dough with three flours, eggs, olive oil, salt, pepper and a hint of nutmeg and pour through a perforated sieve into simmering water.

Skim the spätzle, toss in butter and season with salt, pepper and a pinch of nutmeg. Arrange everything on a flat plate and garnish with a bunch of parsley.

Our wine expert recommends a ’96 Dimaine de Ribaute, red, Merlot, from the Bernard Montariol vineyard in Languedoc.

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