Venison Veal Fillet in Pepper Sauce

Cut venison veal fillet, season with game spices on both sides and fry in a little oil over high heat. Reduce heat and finish roasting over low heat, basting several times with venison stock. For the sauce, peel the onion, cut into small cubes and sauté in butter. Drain the peppercorns well and add them, deglaze with brandy, reduce slightly and pour in the game stock. Finally, add the whipped cream, season with salt, pepper and a little marjoram. Cook the ribbon noodles in salted water until al dente and then put them in a pan with butter and season with salt and pepper.

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