Pass the potatoes through a food mill and work them with the egg yolk and flour into a stiff paste. For very watery potatoes, add a little more flour if necessary.
Trim the saddle of venison, season with salt and pepper and brown it on all sides in a skillet.
Remove the meat from the pan and let stand for a moment. Deglaze the meat juice with red wine, then add the cranberries and the game stock.
Bring to the boil and thicken with the butter. Finally add the cream and beat the sauce with 50 g of butter.
Clean, wash and dry the chanterelles. Let them sweat in 50 g of butter, then season with salt and pepper
With the potato dough, shape small rolled up noodles and poach them in salted boiling water for about 5 minutes.
Cut the saddle into thin slices and fan them out on the plates. Add the chanterelles and drizzle with the sauce. Brown the potato noodles in the remaining butter and serve on the side.
Source:The new kitchen for all seasons.
