Heat the fat in a large roasting pan and fry the venison in it until hot all over. Add the onions and roast until they take on a light color. Now roast the vegetables, fold in the paradeis pulp and extinguish with the Pinot Noir. Fill up with water so that the meat is covered. Add pepper, salt, garlic, spices and vinegar and simmer for 1 1/2 to 2 hours at low temperature with the lid closed. Then take the meat out of the sauce and remove it from the bones. Pass the sauce through a sieve, cook a little more and season to taste. Put the meat in pieces into the sauce.
For the spätzle, mix the flour with eggs, salt and about 5 tablespoons of water to a smooth dough until it bubbles and is a little hard to pull off the spoon. Shape the spaetzle dough in batches onto a moistened wooden board and scrape into simmering salted water with a spatula or large kitchen knife. Bring to a boil once and transfer on the spot with a slotted spoon to a large enough bowl of cold water. Then drain well. Heat butter in frying pan and toss sparrows in it until warm. Season with salt.
Cook the beans with the savory in boiling salted water until al dente, drain and rinse in iced water. Heat the fat in a pan, sauté the onions and bacon until translucent and add the beans. Season with salt, pepper and parsley.
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