Roast Saddle of Venison in One Piece With

Remove the sinews and skin from the whole saddle of venison. Cut in the middle and fry the thicker piece in the oil on both sides in the frying pan. Place in a roasting pan and cook for 15 to 20 minutes at 220 degrees in the oven. Remove the bones from the remaining saddle of venison. Chop and roast with the tendons, the skin parts in a frying pan until dark brown. Add the vegetables and roast. Extinguish with red wine and put into a 5l pot.

fill up with water. Add thyme and rosemary. Cook on low heat for 5-6 hours. Strain and reduce to half a liter. Season with salt and pepper from the mill. The sauce is ready.

Clean the chanterelles thoroughly, do not rinse (!). Remove the skin from the shallots and cut them into very fine cubes. Melt the butter in a saucepan, sauté the shallots and add the chanterelles for 20 minutes.

long on lowest flame, season with salt and freshly ground pepper, add chopped parsley.

Sparrows: Beat the eggs, add salt and oil and let stand for about 15 min (the color will be more intense!). On top of this, stir in the flour gradually, beating with the palm of your hand from the center of the baking bowl to the edge until small bubbles form. From a small board “strip” the dough into the boiling salted water, bring to a boil once and briefly quench in cold water. From the

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