Pasta dishes are just always delicious!
Remove the skin from the deer back, and cut the meat into slices three centimeters thick. Rinse the cranberries well. Cut the onions into rings, fry them with clarified butter in a frying pan until translucent and put them on a plate. Sear the venison steaks on both sides, remove from the frying pan and season with salt and pepper. Return the onion rings to the frying pan with the cranberries and thyme. Sugar, reduce the liquid and return the steaks to the roasting pan. Cover and cook for about ten minutes until done. Serve with bean pods and potato noodles. Serve with a Dornfelder from the Pfalz region.
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