Venison Ragout with Croutons and Potato Noodles

For the venison ragout

• Place the venison in a bowl with the thyme. Pour over the vinegar and wine to cover the meat. Cover and marinate overnight in the refrigerator.
• Take the meat out of the marinade, straining the marinade.
• Place the allspice berries, peppercorns, juniper berries and bay leaf in a herb bag and tie it tightly.
• Heat the oil in a pan and fry the meat on all sides. Add the vegetables, fry until they are slightly browned and stir in the tomato paste.
• Pour in approx. 125 ml of the marinade and let it reduce. Repeat this step. Finally pour on the rest of the marinade.
• Cover and simmer gently for approx. 1 hour.
• Stir occasionally, gradually adding the game broth. Add the herb bag and simmer for a further 30 minutes.
• Pour boiling water over the grapes, dip into cold water and peel. Place the grapes in a small pan with the butter.
• Fry the bacon in a non-stick pan without oil for 2-3 minutes until brown. Drain on kitchen paper.

For the croutons

• Heat the butter in a pan and fry the bread triangles until golden brown.

For the potato noodles

• Steam the potatoes for approx. 30 minutes until done. Peel, mash and let cool.
• Add the egg and enough flour to make a smooth, soft dough; it should not be sticky. Season with salt and nutmeg. With floured hands, make dough rolls, as thick as a finger and as long as a thumb, with pointed ends.
• Bring salted water to a boil in a large pan. Add the potato noodles and simmer for 2-3 minutes until they float to the top.
• Take out with a slotted spoon, dip into cold water and drain.
• Take the meat out of the sauce.
• Remove the herb bag and sieve the sauce.
• Bring it back to the boil to reduce slightly if necessary.
• Return the meat to the sauce and season with salt, pepper and cranberry jelly.
• Fry the grapes gently. Heat the butter and cob nuts in a pan and heat the potato noodles.
• Serve the ragout on plates.
• Sprinkle with the bacon and grapes and serve with the croutons and potato noodles.