Place the veal stock, red wine & bouquet garni in a thick bottomed sauce pan and bring to a simmer over medium-high heat. Skim any residue that rises to the top. Let the reduction simmer slowly until mixture has reduced by half. Set aside.
In a blender combine the eggs, herbs & the half & half. Blend until smooth. Strain the mixture into a large bowl. Add the soda water and lemon juice. Using a wooden paddle, slowly add the flour. Work until the mixture becomes elastic (6-8 minutes). Refrigerate for at least 2 hours. Set up an 8 inch half hotel pan with salted water. Place a perforated two inch deep half hotel pan over the top and bring water to a boil. Place the spaetzle mixture in the perforated pan and push through using a dough scraper until mixture has completely passed through into water. Cook until the spaetzle is tender (2-4 minutes). Strain the spaetzle from the water and chill.
Preheat oven to 425 degrees.
Remove the silver skin from saddle and split lengthwise. Season the venison with salt & pepper and sear over high heat in a large oven-proof sauté pan until browned on all sides. Place the pan in the oven for 2 minutes. Remove from the oven and let rest.
Meanwhile, in a large sauté pan heat the olive oil and butter over medium heat. Add the spaetzle and sauté in pan until slightly brown.
To serve; place the spaetzle on the middle of the plate, slice the venison into ½” pieces and lean against the spaetzle. Drizzle the Shiraz reduction sauce over the top and serve immediately.