Cook the potatoes in their skins and salted water. Then peel and grate with a coarse grater. Let the grated potatoes cool down before processing.

Mix the potato dough with the other ingredients by hand, knead briefly and quickly roll out to make potato noodles. The longer the dough stands, the stickier it will be.

Put the finished potato noodles in boiling salted water and allow to cook within a short time (2-4 minutes). When the noodles float to the surface, you can scoop them out with a sieve spoon and soak them in cold water.

Before serving, sautéing in rising butter is a good idea.

First remove the husks and unsightly areas from the Brussels sprouts. Peel off the beautiful outer leaves in layers, put them to one side and cut the inner "bulb" in half. Cook the halved Brussels sprouts in lightly salted water, process with 100-120g butter in the blitz chopper to a fine puree and season with sugar, salt and nutmeg.

Just before serving, bring the vegetable stock to the boil in a shallow pot or pan, add the remaining butter, season with salt, sugar and nutmeg and briefly toss the Brussels sprouts in it (2 min.). Season to taste and serve directly.

Remove tendons from the saddle of venison and divide into six equal pieces of 150-160g. Briefly sear the meat while hot and pull it in the oven at a medium temperature to a core temperature of approx. 58 ° C. Before cutting, the meat should rest for 5 minutes.

Peel the carrots, cut into pieces approx. 4 cm in size, cook in salted water to approx. 80% and then season to taste. Melt the butter in a pan or sauté pan and glaze the carrots with the herbs and butter. Alternatively, you can put the carrots in a heat-resistant plastic bag, add the remaining ingredients and regenerate in a water bath (90 ° C) for about 8-10 minutes.

Heat about a tablespoon of oil in a hot pan and add the mushrooms. When the mushrooms are brown add about 1 tablespoon of butter. Turn down the heat and then continue frying in the foaming butter. Season to taste with salt, pepper and marjoram just before serving.

Oil the celery and snow it into walnut-sized pieces. Peel the carrots and cut into walnut-sized pieces. Remove the root of the onion and roughly chop the rest. Divide the leek lengthways, remove the soil and sand and then cut roughly as well. Cut the garlic horizontally. Lay everything out flat on a baking tray or roasting pan and roast it in the oven at 180 ° C (about 30-45 minutes).

Meanwhile, fry the root vegetables (carrot and celery) in a large saucepan or roaster until they are lightly brown. Add the onion vegetables and brown with them. When the browning is good, add the tomato paste and sauté briefly. Deglaze the mixture with approx. 250ml red wine. Let the wine boil and repeat the process about six times with all of the red wine.

Add the bones and pour plenty of cold water over everything. Remove the sediment from the tray with a little water and add to the base. Let the mixture simmer gently for six to eight hours and then pass it through a fine sieve or even a strainer. Then reduce the mixture very strongly until an extract-rich, dark sauce is formed. This can be refined with a few tablespoons of port wine.