Venison fillet with walnut noodles and port wine cranberry sauce

Ingredients for 2 servings:

• 400 g venison fillet(s)
• 8 slices of eggplant
• 1 zucchini
• 3 m.-sized potatoes
• 50 g walnuts, ground
• 200 ml veal, game or beef stock
• 100 ml port wine
• 100 ml red wine, dry
• 2 tbsp cranberries
• butter
• 1 tbsp wild garlic pesto, homemade
• 150 g flour
• 2 eggs
• 1 pinch of salt
• some olive oil
• some flour

Instructions

Working time approx. 1 hour 30 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 2 hours

complex

Pour the stock, port and red wine, along with the cranberries, into a saucepan and reduce over medium heat. Once the liquid has reduced by half, remove the pan from the heat. For the pasta dough, knead 150g of flour, 50g of ground walnuts, two eggs, and just a little olive oil into a smooth dough. If it’s too shiny, knead in a little more flour. Use a pasta machine to make tagliatelle pasta and let it air dry. Peel the potatoes, chop them up with the zucchini, and cook them in a pot of salted water for about 20 minutes. At the same time, season the venison fillets with game spice, fry them in a pan, and place them in the oven on the middle rack at 100°C (top/bottom heat) for 20 minutes. Preheat the oven. Salt the eggplant slices on both sides, rinse them again after about 10 minutes, and pat them dry. Brown the slices in a pan. Drain the potatoes and zucchini and mash them into a puree. Fold in a little butter and stir in 1 tablespoon of wild garlic pesto for flavor and color. Add salt and pepper if desired. Let the pasta simmer in boiling water for just 2-3 minutes, then drain. Reheat the sauce and toss in a little flour dissolved in water. Season with salt and pepper if desired. Arrange the eggplant and puree in a small tower, remove the fillets from the oven, and slice them. Serve on a plate with the pasta, add the sauce, and enjoy.