Roast Process:

1. Pre-heat oven to 325º
2. In small mixing bowl, combine Chef François Classic Seasoning, herbs, garlic, orange zest and olive oil.
3. Rub inside and outside of the hip with herb/spice mixture.
4. Roll hip and tie with butcher twine.
5. Heat skillet to medium high heat
6. Sear hip on all sides.
7. Place in oven until internal temperature reaches 120º - 130º.
8. Pull roast out of oven, cover with foil and tea towel, let rest for 10 minutes.

Spaetzle Ingredients:

1. 3-4 cups all purpose flour
2. 2 tsp salt
3. ¼ tsp pepper
4. 1 cup milk, lukewarm
5. ½ cup water, lukewarm
6. 4 eggs

Spaetzle Process:

1. Sift the flour, salt and pepper into a bowl. Make a well in center.
2. Combine the lukewarm water and milk with the eggs and pour into the well.
3. Gradually stir in the flour until the dough takes on a thick consistency, like molasses.
4. Beat the dough until bubbles start to form.
5. Force the dough through a spaetzle colander* directly into boiling salted water.
6. When the spaetzle are all floating on the surface, remove them.
7. Saute lightly in butter

*Spaetzle colander can be purchased at a kitchen supply store very inexpensively. Or use an inverted cup over your hand held cheese grater.