Venison Escalope Stuffed with Mushrooms and Potato Noodles

Have fun preparing this mushroom dish!

For the Schupfnudeln peel the potatoes, cut into quarters and make in salted water. When they are soft, drain and return to the saucepan.

Steam well.

While the potatoes are still hot, press them through a mashing machine. Immediately stir in the egg yolks and then as little flour as necessary to make a malleable dough. Season with salt and nutmeg. Twist the dough into small sausages with pointed ends. Boil the Schupfnudeln in low boiling water, remove, drain. Clean the mushrooms and chop them. Remove the peel from the shallot and chop finely. In a frying pan with 1 tbsp olive oil, sauté the shallot, add mushrooms and sauté. Season with salt and pepper.

For the juniper butter, place the butter in a suitable bowl and whisk until creamy. Finely crush the juniper berries in a mortar and mix into the butter together with the gin, breadcrumbs, a tiny bit of salt and pepper.

Slice the cutlets very thinly (the best way to do this is to place the meat between a freezer bag).

Put the mushroom mixture on the cutlets. Sprinkle with new spices.

Fold the cutlets, press the edges firmly and perhaps fix them with a wooden stick. Season the stuffed cutlets with salt and pepper, fry briefly on both sides in a frying pan with 1 tbsp olive oil. Remove meat from frying pan, transfer to a b

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