Try this delicious pasta dish:
Season the venison cutlets with salt and pepper. Heat the butter in the ovenproof pan and sear the venison cutlets well on both sides. Flambé with cognac. Arrange the flambéed cutlets on a heated plate.
Add the sliced mushrooms to the fireproof pan together with the red wine and the gravy. Remove from heat. Now add the cream and season the sauce, pour the vermicelle pudding into the heated pears and arrange on the plate with the venison cutlets. The mushroom sauce is served separately.
It goes well with noodles or spaetzli.