Saddle of Venison in Chestnut Crêpe with King Oyster Mushrooms, Savoy Cabbage and Parsnip (Katja Burgwinkel)

Mix the venison with 150 ml of cream and salt, pepper and nutmeg until a smooth mixture is formed. Then fold in 2 tablespoons of cranberries.

Mix the milk with chestnuts, add the six eggs. Stir in the flour and season with the spices, finally add 50g of melted butter. Bake four large crepe and coat them with the deer farce. Then season four equal pieces of venison, sauté and wrap in the crepes. Wrap the individual portions in aluminum foil and cook in the oven preheated to 100 degrees for 20 minutes.

Peel the parsnips and cut into small pieces. Peel three shallots and cut into cubes. First sweat the shallots, then the parsnips in 50g butter and cook the vegetables with 200ml milk, salt and thyme until soft and puree with 100ml cream. Then strain through a sieve and season again with salt.

Boil the outer leaves of the savoy cabbage in salted water until soft, quench in ice water, cut out the stalk and place overlapping on a kitchen towel. Place another towel on top and roll over it with a rolling pin with a little pressure. Chop the rest of the savoy cabbage into small cubes and blanch. Cut a shallot into fine cubes and sweat in 20g butter, then mix with 20g flour and slowly pour 200ml cream on top while stirring. Let it cook until it has turned into a thick sauce and season with salt and nutmeg. Add the chopped savoy cabbage, stir, spread on the savoy cabbage mat and roll up.

Cut the pumpkin into eighths and wrap it in aluminum foil with a little salt. Braise the pieces in the oven at 140 degrees, then pass them through a sieve. Mix with wheat semolina, nutmeg, egg yolk, cornstarch and flour and roll into small dumplings. Boil in boiling water until they float on top and then toss in about 20g butter.