Ingredients
1 boneless shoulder venison roast (3 to 4 pounds)3 tablespoons canola oil1 can (14-1/2 ounces) chicken broth1/3 cup soy sauce1 large onion, sliced4 garlic cloves, minced1/2 teaspoon ground gingerSPAETZLE:2 eggs1/2 teaspoon salt2-1/4 cups all-purpose flour2/3 cup milk2 quarts beef broth1/4 cup butter, melted1/8 teaspoon pepperGRAVY:1/3 cup water1/3 cup all-purpose flour
Preparation
In a Dutch oven, brown roast in oil; add the next five ingredients. Cover and simmer for 4 hours or until meat is tender.
For spaetzle, beat eggs and salt in a medium bowl. With a wooden spoon, gradually stir in flour and milk. In a large saucepan, bring broth to a boil. Place dough in a colander or spaetzle maker; place over boiling broth. Press dough with a wooden spoon until bits drop into broth. Cook for 5 minutes or until tender. Drain; toss spaetzle with butter. Sprinkle with pepper and keep warm.
Remove roast to a serving platter and keep warm. Measure 3 cups pan juices; return to pan. Combine water and flour; stir into pan juices. Cook and stir until thickened and bubbly. Cook and stir 1 minute more. Slice roast; serve with spaetzle and gravy.
