Venison Calf Heart in Cassis Sauce with Poppy Seed Noodles

A great pasta dish for any occasion:

Cut heart in half and place in buttermilk pickle for one day. Remove heart, dry, de-season and season. Heat olive oil and sauté heart halves. Add butter and continue to fry, basting continuously on both sides, for 2 min. Remove from frying pan and keep warm.

Deglaze the pan with vinegar and currant juice. Add game jus and cassis, cook and season strongly with mustard powder, salt and freshly ground pepper. Add butter with a blender and season the sauce with salt and pepper, add seasoning.

Strain the cooked, well evaporated potatoes and mix with the remaining ingredients to form a dough. Form into Schupfnudeln on floured board. Make in salted water, roll in poppy seeds and fry in melted butter.

Blanch spinach leaves, rinse in iced water, dry.

Cut heart lengthwise into slices and arrange in a star shape on plates. Place spinach leaves between slices. Place poppy seed noodles on top and cover with cassis sauce.

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