Venison Medallions with Cranberry Sauce

Pepper Yield: Nut spaetzli

For the spaetzli: Mix the flour with the salt and the nuts. Make a well. Mix eggs, milk water and parsley. Form into the flour hollow and whisk everything together into a spaetzli dough. Allow to swell for at least half an hour. Bring plenty of salted water to the boil. Pour the dough through a spaetzli sieve or scrape it onto a board form and directly into the boiling water. When the spaetzli rise to the surface, lift them out with a skimmer. Drain well and place in layers with butter flakes in a large enough bowl. Keep warm in a 100 °C stove until ready to serve. For the sauce: Sauté the shallot in the butter until translucent. Deglaze with port and stock. Bring to a boil over a large fire until well reduced. Add the cranberry compote or jam and the heavy cream. Continue until the sauce thickens. Season with salt, pepper and juice of one lemon.

Roast the venison cutlets in portions in the clarified butter very briefly but heartily. Only at the end season with salt and season with pepper. Arrange on plates and pour sauce around.

What to prepare: a) Venison medallions: The sauce can be prepared a few hours in advance, just bring to the boil again before serving. The venison medallions, on the other hand, are fried at the last moment.

b) Spaetzli: The spaetzli dough can be prepared a few hours in advance, covered with cling film and put in the fridge. After d

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