Venison Steak with Schupfnudeln

For the venison steak with Schupfnudeln prepare the herb butter. Mix the room-warm butter with finely chopped tarragon and flat-leaf parsley.

Add some white pepper and coarse sea salt. Spread the whole mixture on the spread plastic wrap and form it into a roll 3-4 cm in diameter. Put the roll in the refrigerator.

For the Schupfnudeln, peel potatoes, cut into eighths and boil in salted water until soft. Then drain the salted water, press the potatoes through the potato press and let the mixture steam out slightly.

Then mix with the egg and potato starch and season with salt and grated nutmeg. Make a homogeneous dough that does not stick to the key.

If the dough sticks, add some more potato starch, if the dough crumbles add some more egg white. Let the dough rest at room temperature.

For the jus, clean or peel the shallot, mushrooms and potatoes and dice finely. Heat the oil in a pan, fry the vegetables, add the tomato paste and fry briefly.

Deglaze the whole mass with some red wine, let it boil down and then fill up with the remaining red wine and stock. Simmer gently.

Grind juniper berries and allspice medium coarsely and add to the sauce through a sieve. Make the Schupfnudel dough into Schupfnudeln and place in simmering salted water for 1-2 minutes until they float to the surface.

So that the Schupfn

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