Saddle of Venison on Cranberry Red Wine Sauce, Served with Napkin Dumplings and Bean Ragout

Aluminum foil, freezer bags, cloth napkins, household thread

Soak the saddle of venison in red wine for at least 6 hours, preferably overnight. Then preheat the oven to 120 degrees. Remove the saddle of venison from the red wine and pat dry.

Heat the oil in a pan and fry the saddle of venison in it for about 2 minutes on each side. Be careful not to get the pan too hot. Have the aluminum foil ready. Wrap the saddle of venison in aluminum foil and cook in the oven for at least 1 hour until the desired cooking point is reached.

Wash or peel the soup greens and cut into small cubes. Peel the garlic cloves and cut into small pieces. Heat 2 tablespoons of oil in a large saucepan and roast the soup greens and garlic over a high heat.

Add the rosemary and thyme as well as the bay leaf and deglaze with the red wine. Reduce the red wine over medium heat. Add the port wine and let it boil down as well.

Pass the sauce through a sieve to remove the vegetables. Pour the game stock on the sauce and add the cranberries. Season to taste with salt and pepper and reduce to the desired consistency.

Peel and finely dice the onion. Heat 1 tablespoon of oil in a saucepan and sauté the onion cubes until they are translucent. Pour the milk on top and bring to the boil once.

In the meantime, cut the rolls and pretzel sticks into small cubes and place in a large bowl. Pour the boiled onion milk over it, stir with a spoon and soak for about 30 minutes while allowing to cool at the same time.

Chop the parsley and add to the bowl with the soaked rolls and pretzel sticks. Add the eggs. Season well with salt, pepper and nutmeg.

Put the butter in the freezer bags and rub the bags between your hands so that the butter is well distributed from the inside. Divide the mass between the four bags and roll each into a firm roll. Roll up the freezer bags in a cloth napkin and twist in the ends like a candy and fix with the household thread on each side.

Bring water to the boil in a large saucepan, put in the napkin dumplings, turn the heat down to medium level and cook for approx. 50 - 60 minutes over gently bubbling water.

Take out the napkin dumplings, let them cool, remove the napkins and the freezer bag. Before serving, cut into slices and fry in a pan with butter for about 2 minutes on each side until golden brown.

Blanch the broad beans in a saucepan with boiling water for 2-3 minutes, drain, rinse with cold water and allow to cool.

In the meantime, wash the green and broad beans, remove the ends and cut into bite-sized pieces. Cook in a pan with salted water for about 10 minutes until al dente and rinse in ice water.

Cut the broad beans with a knife and press the green kernels into a bowl. Discard the shells.

Heat the oil in a large saucepan, leave the slice of bacon in it and add the green and broad beans. Mix with the sugar and stir. Pour on the cream and cook with the lid closed for about 5 minutes.

Add the green beans and fold in the creme fraîche. Season with salt and pepper and let everything get hot.