Roebuck back from the rear part with short ribs and belly flap.
Remove from the butcher bones and tendons.
Make a smooth pasta dough with flour, eggs, oil and salt, rest 2 hours wrapped in plastic wrap. Sauté shallots and mushrooms in hot olive oil, season vigorously with salt and freshly ground pepper and set aside to cool.
Twice pass the venison through a meat grinder and season with salt, stir with the whipped cream on ice to a smooth farce. Stir the mushroom cubes with the farce, season with salt and season with pepper.
Roll out pasta dough to 8 cm wide strips. Place 1 tablespoon of filling on each strip at 10 cm intervals and brush the free edges with egg yolk. Place a second pasta dough strip on top, press dough well smooth and cut out round Maultaschen. Place the Maultaschen on a baking tray sprinkled with semolina and leave to cool. Just before serving, place in boiling salted water form and then pull at low temperature for 5-10 min. Melt the butter in a saucepan, brown the breadcrumbs in it, season with salt and pepper.
For the roebuck saddle, pass the venison through a meat grinder twice, season with salt and stir with the whipped cream over ice to a smooth farce. Fry the giblets briefly in 30 g fat, cool. Fold into the farce with the herbs and season with salt and pepper. Lay out the saddle of venison, spread with two thirds of the farce, place the black nuts in the middle.