Sherry Cream Fillet with Chanterelles and Potato Noodles

Clean, rinse and chop the greens, halve the onion and crush the juniper. Sear the saddle of venison in an appropriately sized roasting tin in oil and season with pepper. Add onion, juniper, greens, bay leaf and rosemary and roast briefly. Cover saddle of venison (meat side up) with bacon. Put the Reindl in the oven heated to 200 degrees and roast the saddle for 40-50 minutes, gradually adding a little game stock. In the meantime, clean the mushrooms and chop the larger ones. Steam them in 2 tbsp. butter at low temperature with closed lid (if necessary, add a little bit of game stock or water), season with salt and pepper. In addition, fry the Schupfnudeln with the remaining butter in a coated frying pan, turning frequently, until crispy brown. At the end of the roasting time of the saddle of venison pour the sherry into the Reindl, flambé. Remove the saddle of venison, cover with aluminum foil and keep warm. Add the rest of the game stock to the gravy, bring to the boil and dissolve.

Pour through a sieve into a small saucepan, squeezing the vegetables well. Stir crème fraîche into stock with whisk, lightly for 5 min. Meanwhile, drain pears. Season sauce with salt and season with pepper, remove meat from the bone and cut open, put currant jelly on pear halves. Top with Schupfnudeln and the mushrooms. Mass: 4 servings

Our tip: Use a deliciously spicy

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