Difficulty:[usr 2]
Pass the potatoes through a grinder and work them with the egg yolk and flour into a firm paste. For very watery potatoes, add a little more flour if necessary.
Trim the saddle of venison, season with salt and pepper and brown it on all sides in a sauté pan.
Remove the meat from the skillet and let rest for a moment. Deglaze the meat juice with red wine, then add the cranberries and the game stock. Bring to the boil and thicken with the butter. Finally add the cream and beat the sauce with 50 g of butter, then season with salt and pepper.
Clean, wash and dry the chanterelles. Let them sweat in 50 g of butter, then season with salt and pepper.
With the potato dough, shape small rolled up noodles and poach them in salted boiling water for about 5 minutes.
Cut the saddle into thin slices and arrange them in a fan shape on the plates. Add the chanterelles and drizzle with the sauce. Brown the potato noodles in the remaining butter and serve on the side.
Source:La Nouvelle Cuisine for all seasons. Chanteclerc.
