Summary

Ingredients

For the meat:

• 200 g saddle venison (saddle venison fillet)
• a lot olive oil, for the marinade
• some thyme sprig (s)
• 1 small Piece (s) butter
• some sunflower oil for frying
• salt and pepper

For the sauce:

• 1 large onion (s), preferably red
• 2 handfuls forest mushrooms, e.g., chanterelles, boletus or mushrooms
• 250 ml red wine, drier, e.g., Dornfelder
• 400 ml game stock
• 1 small Piece (s) ginger root
• 1 tablespoon cranberries, from the glass
• 1 tablespoon sour cream
• salt and pepper
• some thyme
• possibly beef broth, instant
• Oil for frying

Also: (For the nut crust)

• 1 small onion (s), preferably red
• 1 small Piece (s) ginger root
• 1 tablespoon, heaped breadcrumbs
• 1 handful hazelnuts, chopped
• some raisins if needed
• some thyme
• some butter for frying

For the side dish:

• 300 g colorful taliatelle
• possibly walnut oil

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Instructions

1. Cut the back fillets into medallions with a sharp knife. Then put the medallions in a freezer bag. Add a generous amount of olive oil and a few sprigs of fresh thyme. Then press all air out of the freezer bag and seal the hive tightly. In this way, the oil completely surrounds the meat and the medallions can marinate well. Just let the meat soak in the fridge for a few hours.
2. For the sauce, finely dice a large onion and sweat it with a little oil in a small saucepan. Cut and add the mushrooms. Let everything stew a little and then deglaze with a good portion of red wine. Let it simmer briefly and add the game stock. Chop a little ginger and add it to the sauce. Now let it simmer.
3. For the nut crust, heat a pan and melt the butter in it. Finely dice a small onion and a piece of ginger and toss in the butter. Then add the breadcrumbs and roast until golden brown. Now add the chopped hazelnuts and a little thyme to the pan and toss briefly. Then put the mixture in a cool place.
4. When the sauce is reduced enough, fold in a good tablespoon of cranberries and a tablespoon of sour cream. Then season everything with a little salt, pepper and thyme. If necessary, you can also add a pinch of beef broth to taste.
5. In the meantime, put on the pasta water. Preheat the oven to 180 ° C.
6. Heat a pan well and wet it with a little sunflower oil. The pieces of meat - do not salt or pepper, it will be bitter! - Sear them in the pan for about 20 seconds on each side. Then place in aluminum foil, cover with a piece of butter and a few sprigs of thyme and close the packet. Now put the package in the preheated oven and let it cook for 5 - 10 minutes.
7. Put the pasta in the boiling water. Take the aluminum packet out of the oven and let it rest at room temperature until the pasta is done.
8. Place the pasta and sauce on a plate and arrange the medallions next to it. Season the meat with a little salt and pepper. Then pour the nuts over it. For the good taste you can now add some walnut oil over the pasta.
9. Tip: Fresh lamb`s lettuce is ideal as a starter, dressed with salt, pepper, olive oil and mirabelle vinegar. As a topping, simply wrap goat cream cheese thalers in Serrano ham and briefly warm up in the pan. Drape the ham parcels on the prepared salad and pour some nut crust over them.