Venison Medallions with Speculoos Crust, Poppy Seed Cup Noodles and Cranberry Sabayon

Pasta dishes are always a good idea!

For the Schupfnudeln roast the poppy seeds in a dry frying pan.

Make the potatoes as boiled potatoes and while still hot, press them through a potato ricer into a work bowl, steam well. Next, quickly knead the potatoes with eggs, poppy seeds, flour, salt and nutmeg into a smooth dough.

Form 2-3 cm thick sausages from the dough, cut them into pieces about 1 cm long. From these pieces, with the palm of your hand, roll “noodles” the thickness of a small finger, tapered at the ends. Make the noodles in batches in salted water until they float on the surface. Remove with a slotted spoon and place end to end on a smooth platter or possibly a baking sheet. Just before serving, toast the Schupfnudeln in clarified butter until brown, shaking repeatedly.

For the speculaas crust, whip the soft butter until creamy. Crumble the toast in a hand mixer, and also finely crumble the speculaas. Stir the bread and cookie crumbs through with the butter, season with gingerbread spice, salt and pepper.

Turn on the oven grill.

Season the venison medallions with salt and season with pepper and sear briefly on both sides in the hot clarified butter, then place in an ovenproof dish.

Spread the crust evenly over the medallions, place the dish in the oven and gratinate briefly. Rest the meat a little longer.

For the sabayon, cream cranberry jam, white wine and egg yolks over a hot water bath.

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