Rose-colour fried saddle of venison
with vernal morels and fried Schupfnudeln (finger-shaped yeast dumplings with Kumquat compote)
500g saddle of venison, prepared
Salt, pepper, game spices, oil for frying
2 cl Port wine, some Dijon mustard, fresh thyme
0,125 l gravy
100 g fresh morels – washed and soaked
Butter and Crème fraîche for sauce
100 g shallots
Schupfnudeln
500 g floury potatoes, boiled and peeled
150 g granular flourg
50 g semolina
2 whole eggs
40 g soft butter
Salt
Pinch of nutmeg
200 g kumquats
125 g apple juice
100 g orange jam (preferably an english one)
Boil, peel, strain and chill potatoes, mix with all ingredients for a dough. Allow some minutes, shape a roll, cut into slices, shape them into Schupfnudeln. Before serving fry in hot oil till they are golden colour and swing in butter.
Wash and cut in half kunquats, stone, boil orange jam with apple juice, add kumquats, boil and allow some minutes. Season with green pepper.
Season saddle, sear in sauce-pan, then bake on a baking-tin at 180° for around 10 minutes. Slightly roast shallots in gravy, add some Port wine.
