Pass the cooked potatoes through a food mill and mix with the egg yolk and flour to form a stiff dough. Add a bit more flour if the potatoes are very watery.
Trim the venison saddle, season with salt and pepper, and sear on all sides in a hot skillet until golden.
Remove the meat and deglaze the pan juices with red wine. Add the lingonberries and reduced game stock, bring to a boil, and thicken with the beurre manié. Stir in the sweetened cream and finish by whisking in 50 g of butter for a silky sauce.
Clean, wash, and dry the chanterelles. Sauté them in 50 g of butter until they release their moisture, then season with salt and pepper.
Shape the potato dough into small rolled noodles and poach in salted boiling water for about 5 minutes until they float.
Slice the venison saddle thinly and arrange in a fan on warm plates. Spoon over the chanterelles and sauce. Fry the potato noodles in the remaining butter until crispy and serve alongside.
Source: The New Kitchen for All Seasons.
