Venison Medallions with Creamed Savoy Cabbage and Schupfnudeln (Potato Noodles)

A great pasta dish for any occasion:

Cut venison fillet into medallions weighing about 50 g, season with salt, pepper and thyme. In a frying pan heat olive oil sear medallions in it on both sides. Add cinnamon sticks and roast in the oven heated to 180 °C for 6 to 8 min. Then rest the meat for a few minutes. Extinguish the roasting residue in the roasting pan with red wine, pour in soup and bind (assemble) with pieces of ice-cold butter. For the creamed savoy cabbage, cut into thin strips, blanch in boiling salted water, then rinse in iced water.

Sauté chopped onion and bacon in butter, dust with flour, stir briefly and pour in milk and cream. Cook for about 8 minutes, stirring continuously. Add cabbage to the roux, season with salt, pepper and nutmeg (freshly grated).

For the Schupfnudeln prepare strained semolina, potatoes, flour, egg, butter and salt to a smooth dough. Form it into a roll and cut it into small pieces on a floured board. Form noodles from the dough pieces with the palm of your hand. Make them in boiling hot salted water for 2 min. Later drain, rinse and brown lightly in melted butter.

Place. Garnish with raspberries or cranberries.

Red wine

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