Piccata of Venison with Ginger and Prunes

A great pasta dish for any occasion:

Cut meat into medallions, season with pepper, season with salt and sear on both sides at high temperature and keep warm. In the same frying pan, roast the shallots in butter until golden brown, add garlic, deglaze with clear soup, red wine and cognac. Add ginger and prunes and reduce everything by half. Add gravy, mix arrowroot flour with red wine and thicken sauce with it. Before serving, add parsley, juniper berries and meat to the sauce, stir in crem fraiche and bring to the boil briefly. Season with salt and pepper.

Small Schupfnudeln: Remove peel from potatoes, soften in salted water, drain, steam well in saucepan on hot stove top. Press hot potatoes through a press, stir in egg yolks, stir in flour. Season the mixture with pepper, salt and a pinch of nutmeg. Form into Schupfnudeln and cook in boiling salted water, remove and drain.

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