Saddle of Venison with Cubeb Pepper Sauce

For the saddle of venison with cubeb pepper sauce, peel the quinces, chop them into slices just under a centimeter thick and cut out the core round. Bring the white wine to the boil together with the cloves, sugar, star anise, the vanilla pod and bay leaf spice. Add the quince peel and the rest, reduce to half the volume and pass through a sieve. Bring the stock to the boil again and blanch the quince slices briefly in it so that they are still firm to the bite.

To prepare the Schupfnudeln, peel the potatoes, boil them and press them through a potato press. Then add flour and potato starch and quickly knead everything together into a dough. Season with salt, pepper and nutmeg.

Roll the dough into noodles with floured hands, boil them in salted water for two minutes and rinse them in iced water. Fry in butter until golden brown before serving.

Wash pointed cabbage and cut leaves into small pieces. Wash the mushrooms and cut them into slices. The

Remove saddle of venison from bone, remove fat and sinews, season with salt and lard with six to eight cubeb pepper seeds each. Melt butter in a frying pan and brown the fillets on both sides at medium temperature.

Preheat the oven to 180° C and cook the saddle of venison under the grill for about five minutes on both sides.

Meanwhile, brown the mushrooms in butter and season with salt and pepper. Cut the pointed cabbage

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