Venison Escalope with Cranberry Sauce

Clean the porcini mushrooms, wash and quarter or eighth depending on size. Peel and finely chop the onions. Heat 2 tablespoons of butter and 2 tablespoons of oil in a pan, place the venison cutlets so that all pieces lie flat on the bottom of the pan. Season the meat with salt, pepper and game spices, then turn and sear on the other side as well, then lift out of the pan.

Stir 1 tablespoon of butter into the drippings, add onion and sauté. Add mushrooms and fry a little, lift mushrooms and onion out of the pan and pour wine over the drippings. Reduce the wine to half of the original amount. Add the game stock as well as the juices that have run out of the meat, the mushrooms and onions and reduce the liquid.

Strain the sauce, add the whipping cream and simmer to a creamy consistency, whisk in the cranberries and finally season to taste with salt and pepper.

Boil the potatoes, peel them and press them through the potato press while they are 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 brown them lightly in a little butter, tossing constantly.

Peel the pears, cut them in half and

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