Traditional Danish Jægergryde with Spätzle

Method

1. 1. Heat oil in a large pot over medium heat.
2. 2. Add the chopped onion, carrots, and celery, and sauté for 5 minutes.
3. 3. Add the minced garlic and cook for another 2 minutes.
4. 4. Add the game meat and cook until browned on all sides.
5. 5. Stir in the tomato paste and flour, cooking for 2 minutes.
6. 6. Pour in the red wine and beef broth, then add thyme, rosemary, salt, and pepper.
7. 7. Bring to a simmer, cover, and let cook for 1.5 to 2 hours until the meat is tender.
8. 8. Prepare the spätzle by mixing flour, eggs, and a bit of salt, then shaping into small pieces and boiling until they float.
9. 9. Serve the jægergryde with a side of spätzle.