Saddle of Venison Steak in Tonka Bean Sauce with Savory Spätzle and Roe Liver in Onion Sauce

For the venison steaks:

1. Brown the steaks with the rosemary for 2 to 3 minutes on both sides. Remove from the plate and let rest for about 7 minutes. Season with salt and pepper.

For the tonka bean sauce:

1. Heat the sauce stock and stir in the butter in small pieces. Thicken the sauce a little with cornstarch and season with the tonka bean.

For the spaetzle dough:

1. Mix the ingredients into a smooth dough in the food processor until it pulls threads. Place the spaetzle strainer on a saucepan with plenty of salted water. Pass the spaetzle through the sieve and cook for 5 minutes until they all float to the surface, then drain.

For the Wirsingspätzle:

1. Clean the sausage and cut into strips, blanch in plenty of salted water for 2 to 3 minutes and rinse in cold water.
2. Cut the bacon and onion into small cubes, fry in oil and pour the cream on top. Season with a little pepper and mix in the savoy cabbage and spaetzle.

For the deer liver with onion sauce:

1. Cut the onions into strips and fry them well in oil, pour some honey over them, deglaze with the sauce stock and simmer.
2. Fry the liver briefly on both sides and season with salt and pepper.

For the mashed potatoes:

1. Cut the potatoes into small pieces and cook.
2. Mash the cooked potatoes with the butter and add milk as required until the mashed potatoes have the right consistency. Season to taste with salt and nutmeg.