This recipe comes to us courtesy of Bavarian chef Hubert Obendorfer.To serve four 400g saddle of roe deer venison, cleaned and boned 200g minced roe deer venison 50g diced celeriac 50g diced carrots 5 uncooked ravioli sheets 150g cleaned chanterelles 24 cherries 20ml cherry vinegar 250ml venison jus 100ml cherry juice 40g butter Oil, thyme, salt, pepper, nutmeg 1 egg yolk To prepare Mix the venison mince with the diced vegetables, some chopped thyme and a little venison jus to make the ravioli filling. Season with salt and pepper to taste. Put the mixture on a ravioli sheet, and fold over, then press down the edges firmly so that the pastry does not split open. Brush the pastry with egg yolk. Make six ravioli, so that you have two spare in case any split when they are being cooked. Sautee the chanterelles briefly in oil and season with salt and nutmeg. Boil the venison jus, cherry juice and cherry vinegar until it is reduced to some two-thirds of its original volume. Add the stoned cherries and season to taste again. Season the saddle of venison with salt and pepper and fry lightly in oil and butter with some chopped herbs. Place in the oven for about five minutes at 160° C and then let it rest for ten minutes. Sautee the cooked ravioli in butter, place the chanterelles and the cherry sauce on a place, carve the meat and season again if necessary.