INGREDIENTS

Ingredients for 4 people:

• 4 venison loins 
• 600 g fresh ribbon noodles 
• 400 g fresh spinach
• 2 cups cream 
• 1 tbsp. whole grain, medium hot mustard
• 1 tsp. coarsely ground rainbow peppercorns
• Sunflower oil 
• 2 to 3 fresh sage leaves
• 2 tbsp. butter
• Salt, pepper and sugar

Instructions

step 1

Venison loin

Season the venison loins with salt and a little sugar and then leave to rest for around 15 minutes.

step 2

Add a little oil to the pan, turn up the heat and briefly fry the loins. Turn down the heat to a low setting as soon as the meat has browned slightly, then add a piece of butter and sage leaves to the pan and stir fry the loins in the mix for another 5 minutes. Remove the venison and sage from the pan and keep warm. 

step 3

Ribbon noodles

Heat the pasta in salted water as usual and drain the water as soon as the noodles are al dente. Keep some of the pasta water for the sauce.

step 4

Mustard sauce

Place the pan back on the hob, add two ladles of pasta water (200 ml) and bring to the boil. Then stir in a cup of cream and the mustard until they have blended completely. Turn the heat to a low setting and continue to simmer until the sauce has a creamy consistency. Season with salt and pepper. Add the fresh, washed spinach leaves to finish up. Pour the ribbon noodles into the pan and stir in the sauce. 

step 5

Serving

Roll up the noodles with a fork or cooking tongs and place in a deep plate. Diagonally cut the loins in half and position on top. Garnish with fresh spinach leaves and some coarsely ground rainbow peppercorns.