Wild Filet Tips with Grapes in Pasta Sheet

Prepare pasta dough as described, roll out and cut into suitable pasta sheets. Cook in salted water until al dente, rinse and keep warm. (Cook lasagna sheets according to instructions.) Season venison medallions with salt and pepper. Sear in a frying pan in not too hot oil for about 1-2 minutes, turn and finish cooking slowly on the second side for about 2-3 minutes until tender pink. Remove medallions from pan and place on a plate. Deglaze the roasting residue with game stock or soup and let it boil down a bit. Add cream or crème fraîche and boil down again briefly. If the sauce is not yet creamy enough, mix some liquid butter with a little flour and thicken the sauce with it. Add the meat juices from the medallions and round off the taste with a dash of brandy and sage if desired. Place the medallions and grapes briefly in the hot sauce, heat through and then arrange on preheated plates, alternating with the pasta leaves. Garnish with chervil and cranberries.

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