Difficulty: [usr 2]
Pass the cooked, cooled potatoes through a grinder and knead them with the egg yolk and flour into a firm dough. For watery potatoes, add a bit more flour as needed.
Trim the venison saddle, season generously with salt and pepper, and sear it on all sides in a sauté pan until golden.
Remove the meat and set aside to rest. Deglaze the pan juices with red wine, stir in the lingonberries and reduced game stock. Bring to a boil, then thicken with the kneaded butter flour. Finish by whisking in the sweetened cream and 50 g butter. Season the sauce to taste with salt and pepper.
Clean, wash, and pat dry the chanterelles. Sauté them in 50 g butter until they release their moisture and lightly sweat, then season with salt and pepper.
Shape the potato dough into small rolled noodles and poach in lightly salted boiling water for about 5 minutes until tender.
Slice the rested venison saddle thinly and fan it out on warm plates. Arrange the chanterelles alongside and drizzle with the rich sauce. Sauté the drained potato noodles in the remaining butter until crispy, and serve on the side.
Source: La Nouvelle Cuisine for all seasons. Chanteclerc.
