Medallions of Saddle of Venison with Pot Noodles

Try this delicious pasta dish:

*4 to 6 people Finely chop the venison bones and brown them in a saucepan with a tiny bit of oil and butter. Dice the onions, carrots and celery and fry a tiny bit. Add the cranberries and prunes. Add the paradeis pulp and roast lightly. Deglaze with red wine and port and reduce. Add bay leaves, juniper and peppercorns. When everything is reduced, add the crushed ice and put the saucepan aside to rest for a while. Add the orange juice and the veal stock and simmer gently over medium heat for about 1 hour. Strain the sauce through a fine sieve and add a little butter.

Cut the saddle of venison into the desired pieces, season and brown lightly on all sides in a little oil and butter. Place on a grid and cook in the oven at 160 degrees to 180 degrees for about 15 minutes.

Pull off the strings from two celery stalks and soften them in boiling hot water. Roast them in a frying pan with a little bit of butter and season them.

Drain the curd well for one night or squeeze it tightly. Stir all ingredients well together and pass through a spätzle sieve into boiling salted water form. Bring to the boil once and quench in iced water.

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