I cooked three pieces of bacon in my pot, then sauted minced onion and garlic in the bacon drippings..
added about 3/4 of a cup of crown, two pinches each of rosemary and thyme, about 1/2 tsp of pepper blend that cooking friend Phesant sent from Wisconsin.
Then added some of my home canned venison , juice and all.
Placed the venison in the smoker with some hickory...
then made a skillet of beer bread and placed it into the smoker too. :)
While the venison and beer bread were doing their thing I whipped up a batch of spaetzle.
2 eggs beaten
1/4 cup of milk
1 cup of flour
salt and pepper
I use a colander to make spaetzle... it's easy to use and I have it on hand. I know they make special utensils for this but what the heck.. this works fine. :)
I place the colander on it's side above a pot of salted boiling water.. place 2 big spoonfulls of the spaetzle batter over the holes and use the spoon to smoosh the batter around. The little pieces of batter fall into the boiling water.
Give them a stir and they float to the top.
Let them cook for about 5 minutes, remove with a slotted spoon and toss with butter.