Venison roast in red wine and cranberry sauce with tagliatelle

Ingredients for 4 servings:

• 1 kg game meat (venison, roe deer or wild boar), in one piece
• 1 onion(s)
• ¼ liter dry red wine
• 0.4 liters of game stock or beef stock, from the jar
• 1 carnation(s)
• 3 grains of allspice
• 1 jar cranberries (wild cranberries)
• Spice mix (game spice)
• 1 pack of tagliatelle pasta
• some fat for frying
• salt and pepper
• possibly sauce thickener, dark

Instructions

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

Tastes best in the cold season, a great holiday meal.

Wash the meat, pat dry, rub with game spice, and let it soak in briefly. Peel and dice the onion. Heat the fat in a large pot, sear the meat on all sides over high heat, then remove. Brown the onion in the frying fat, deglaze with red wine and game stock. Bring to a boil. Crush the cloves and allspice berries in a mortar and pestle and add to the sauce. Stir 2-3 tablespoons of the cranberries into the sauce (a little more or less to taste). Reduce the heat, return the meat to the sauce, and simmer for about 1 hour, or until tender. When the meat is tender, remove it and keep warm. Strain the sauce through a sieve to remove any onion pieces (this isn’t necessary, but I don’t like them floating in the sauce). Then return it to the pot and thicken with a sauce thickener if desired. Season to taste and add salt and pepper. Meanwhile, cook the tagliatelle according to the package instructions. Cut the meat into thin slices and serve with the sauce, noodles, and the remaining cranberries. Tip: Red cabbage and dumplings also go very well with this dish.