Serves 4 persons:

Roe deer saddle fillet: 
400 g roe deer fillet without skin and tendons
salt, pepper
1 tablespoon cleared butter

Noodles:

250 g noodles
30 g butter
salt, pepper, nutmeg

Morel cream sauce:

20 g butter
2 scallions finely chopped
1 garlic cloves finely chopped
100 g fresh morels (or 30g dried morels)
100 ml beef or poultry bouillon
200 ml cooking cream
40 ml Calvados or Cognac
and 100 ml reduced veal or game sauce
Garnished with seasonal herbs

Directions:

Season roe deer saddle fillets with salt and pepper.
Preheat the oven to 120° C. Heat cleared butter in an ovenproof skillet and briefly brown the fillets on all sides. Transfer the skillet to the preheated oven and gently simmer until the fillets are pink and juicy. Depending on the thickness of the fillets this will take about 8 to 12 minutes.

Noodles:

Boil the noodles in salt water until al dente. Drain them in a colander briefly and rinse with cold water. Noodles should not be too cold. Toss noodles in melted butter and season with salt and a pinch of nutmeg.

Morel cream:

Clean and trim the morel mushrooms removing the tough stems.
Heat butter and fry the chopped scallions and garlic, add the morel mushrooms and briefly fry. Season with salt and pepper and flambé with Calvados, add bouillon and cream and reduce until the consistency is nice and creamy. Remove the morel mushrooms from the sauce, mix until the sauce turns smooth. Add the morel mushrooms again and season to taste.

Finishing and serving:

Arrange a noodle nest on the plate. Toss the venison and the morel cream sauce. Cut the fillets into 2 com slices and arrange on the noodle nest. Garnish with seasonal herbs.

... and by the way:

You can serve this delicious spring dish the whole year round. Instead of fresh morel mushrooms you can also use dried ones. And roe deer is also available throughout the year.

Lingonberry dumplings

Serves 4-6 persons:

Roe deer venison:

1 kg roe deer meat (shoulder or haunch) cut into 40-50g pieces
salt, pepper

Spices: 

1 teaspoon cinnamon
1 teaspoon gingerbread spice mix
20 junipers ground
1 El mustard
2 bay leaves
3 tablespoons oil for roasting
100 g peeled scallions, as a whole or cut into half
100 g bacon cut into broad strips
1 tablespoon tomato paste         
To fill up the sauce:          
approx. 0.5 l red wine
approx. 1.5 l game or beef stock
200 ml orange juice

Vegetables:

200 g peeled carrots cut into bite-sized pieces
200 g peeled celery cut into bite-sized pieces
100 g peeled parsley root cut into bite-sized pieces

Lingonberry dumplings: 

1 kg potato dumpling dough (ready made)
1 egg yolk
300 g lingonberry compote (juice for the sauce)
30 g diced butter
1 El potato starch

Directions:

Season roe deer venison with salt, pepper, cinnamon, gingerbread spice mix and mustard. Heat oil and fry the venison on all sides.
Add bacon and scallions and briefly fry. Add tomato paste and briefly fry.

Add cold red wine and dilute with stock and orange juice. Add the bay leaves. Slowly braise for 1 or 1.5 hours. Add more liquid if necessary.

Add the carots, celery and parsley root about 30 minutes before the venison is practically cooked. To test whether the meat is done you can pierce a needle into the venison (it has to pierce the meat with little resistance). You should not use too much liquid. The sauce should barely cover the venison and vegetables. If the sauce has been reduced too much you can add a little water. If there is too much sauce, remove the venison and vegetables and reduce the sauce over high heat while stirring. Season to taste with herbs and lingonberry juice.

Lingonberry dumplings:

Mix the ready-made potato dough with egg yolk and seson to taste with salt. Drain the lingonberry compote in a colander and collect the liquid. Divide the dough into small portions of approx. 80 g each and fill with lingonberries and butter. Carefully roll each portion into a ball. In a pan bring water to boil, add salt and 1 tablespoon of potato starch (prevents the leaching of the dumplings and makes them glossy). Drop the dumplings into the boiling water, cover and bring to boil again. Simmer for approx. 30 minutes (depending on the size) until the dumplings float back to the surface.

Finishing and serving:

Arrange roe deer ragout on a soup plate, add the lingonberry dumplings and spoon with lingonberries.