Roe Deer with Fig Sauce, Romanesco Vegetables’.

Pasta dishes are just always delicious!

Remove the saddle of venison from the bone, skin it.

Chop the bones into small pieces and brown them with the skin, tendons, diced vegetables, garlic and onions in hot oil, add the paradeis pulp and extinguish with the red wine.

Add the spices, simmer until the liquid is almost boiled away, then fill up with tap water.

Allow to simmer for four hours on a low heat, then strain through a fine sieve or a straining cloth.

Make up the game stock again and bring it to about a quarter of a liter.

To prepare the sauce, remove the skin from the figs, lightly caramelize the sugar in a small saucepan, extinguish with port wine, add the figs and pour in the game stock, boil down, make into a puree with a blender and finally mix in the butter, season.

Dry the fillets of venison, season with pepper and salt, turn them very lightly in flour on the other side, pat them, pass them through egg white and turn them in the walnuts on the other side.

Heat the clarified butter in a frying pan, add a sprig of rosemary, brown the meat briefly in it, cook for 100 minutes in a heated oven at 180 °C, remove from the frying pan and leave to rest until warm, cut open shortly before serving.

For the herb potato noodles, peel the cold potatoes, grind them, mix them with egg and flour, add the chopped kitchen herbs (parsley, chives, etc.).

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