Remove the saddle of venison from the bone, parcel it and portion it into pieces. Then take the herb pancakes and spread with the wild cranberry farce. Season the portioned saddle of venison with salt and pepper and place on the pancake. Carefully roll up, cut off the overhanging pancake and wrap the "roulade" in aluminium foil. Place in the preheated oven until a core temperature of 48°c is reached. Leave to rest for 2-3 minutes and then slice and serve.

Put the flour in a bowl. Add the eggs, salt and milk and whisk until a smooth batter is formed. Wash the herbs. Remove the leaves from the stems, chop them and add to the batter. Heat the oil in a pan and fry thin golden brown pancakes.

Parry the venison so that there are no tendons left and cut into small cubes. Put the game meat, salt and pepper into a table cutter and chop. Then add the rest of the ingredients and chop until you have a homogenous mixture. Then pass the mixture through a sieve. Alternatively, simply buy a game farce from the butcher.

Boil the potatoes until they are soft, then spread them out on a tray and let them steam. Then press the potatoes through a potato ricer into a bowl. Add the flour, egg yolk, egg and salt and knead well. Now roll out the potato dough into two rolls about 3 cm thick on a floured work surface. Cut into slices about one centimetre wide and form finger-shaped noodles about 7 cm long. Then cook the finger noodles in boiling salted water for approx. 8 min. Fry the finger noodles in a pan with butter until golden brown and then serve.