Heat the rapeseed oil in a frying pan. Add the venison, season and caramelize for 3-4 minutes until caramelized but still pink in the centre. add the brandy then drain in a colander placed over a bowl.
Pour a little more oil in the pan and fry the mushrooms until golden. Drain in the colander.
Melt the butter in a pan, add the onion, garlic, chili and sweat for 5 minutes. Pour in the sour cream, bring to the simmer, then add the venison and mushroom. Add a squeeze of lemon juice, chopped parsley and gherkins. Check the seasoning and take off the heat.
To make the spätzle, add the eggs to the flour and whisk until smooth. Add the cream and season.
Bring a pan of water to the boil and season. Using a colander and spatula, push the spätzle mixture through the holes into the simmering water. Cook for 2 minutes and then drain in a colander.
Melt the butter in a frying pan, wait until it turns a nut brown colour then add the spätzle. Fry for 2 minutes.
To serve, spoon and spätzle onto a plate and top with the stroganoff.