Mix together the chicken stock and Port in a heavy-based saucepan. Lightly season with salt and freshly ground pepper and bring to the boil. Reduce the heat to a simmer, add the cubed turnips and cook for 15 - 20 minutes until tender. Remove from the heat until ready to serve.
Pre-heat the oven to 200°C. Season the venison with salt and freshly ground pepper. Heat the vegetable oil in a heavy-based pan and add the venison. Seal until the venison is evenly brown. Transfer to the oven and continue to cook for a further 20 - 25 minutes or longer if the meat is preferred less rare. Remove the venison from the oven and allow to rest for 15 minutes.
The spätzle is best cooked in batches. Heat the clarified butter to cover the base of a large non-stick frying pan. Add just enough spätzle to cover the surface of the pan and fry until it begins to turn golden and starts to slightly crisp. Season to taste with salt, freshly ground pepper and freshly grated nutmeg. Transfer the spätzle to a sieve and drain off any excess clarified butter. Keep warm until ready to use.
Heat the olive oil or rendered duck fat in a heavy-based pan, add the roasted garlic and warm through in the oven. Heat the Port wine jus over a gentle heat. Carve the rib of venison into 4 cutlets and lightly season with salt and freshly ground pepper. Cover each rib of venison with the herb crust and return to the oven until the crust has just melted over the meat, taking care not to leave it too long as the butter will separate from the herbs. Remove from the oven.
Drain the turnips. Spoon the spätzle into the centre of a warm plate, placing a rib of venison onto the spätzle. Arrange the turnips and roasted garlic around the rib and drizzle the Port wine jus over and around the garnish.
© 2005 Liam Tomlin. All rights reserved.