May Beef Fillets with Glazed Apples

For the May buck fillets, rub the venison fillets (preferably the day before) with pressed juniper berries, game spice and oil, cover with foil and let stand in the refrigerator. Season the venison fillets with salt and pepper and sear them in butter with the onion on both sides so that the fillets remain pink inside. Remove the meat from the pan and keep warm on a plate, covered with aluminum foil. Pour red wine, gin and about ¼ l water over the roasting residue and let it boil down. Then add the cranberries. Season the sauce to taste and strain through a sieve. Arrange the venison fillets on hot plates, pour the juice over them and serve with the glazed apples and Schupfnudeln. For the glazed apples: Cut the apples in half, cut out the core and cut into wedges. In a frying pan, cream butter, add sugar and apple slices and sauté. Pour in white wine, boil down until the sauce is nice and glossy and the apple slices are cooked. For the Schupfnudeln: Boil the potatoes, peel and press through the potato press while still hot. Add the starch flour, butter and yolks, season with salt, pepper and nutmeg and work into a dough. Form the dough into a finger-thick roll and divide into pieces about 2 cm in size. Shape the dough pieces into Schupfnudeln in the floured palm of your hand and cook in boiling salted water for 2-3 minutes. As soon as the noodles rise to the surface, strain them and cook in a little butter, tossing constantly, until lightly browned.

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