Pasta dishes are always a good idea!
Stir the egg yolks and egg with the cocoa powder, and gradually incorporate the flour until a firm dough is formed. Roll out with a pasta machine (or pasta walker) to about 1 mm thick. Cut out equilateral triangles (10 cm sides) from the dough. Spread the filling on one side of the triangle, brush the other side with egg. Roll dough away from the filling (like a cigar). Press a little tightly at both ends to prevent the filling from escaping. Make the pasta in salted water, then drain it.
Cut the saddle of venison into even medallions, season with mustard, salt and pepper. Roast the meat in butter until it is nice and pink. Toss chocolate noodles in a little brown butter before serving.
Serve the roe with the noodles on plates. A few drops of a port wine glaze go very well as a sauce. A little bit of leftover pasta can also be spread decoratively on the plate.
Winery Leopold Thermenregion, Aumann, Tribuswinkel