Bambi clearly never worked a day - because this meat was TENDER and juicy, clearly massaged in the field while nibbling herbs all day. Whatever... it worked. The blinis were a nice idea but didn't add that much to the dish overall... but it did give you something to sop up that jus with. And the compote was just MADE to go with the venison. This is what fall would taste like.

You can just look at those spaetzle and know this plate meant business... perfectly fluffy specimens ready to go swimming in that amazing deer ragout. Giant hunks of tender meat sashayed through the deep, red wine-soaked gravy... it was a stunner of a dish. Perfect fall offering. The only complaint would be that they did not grind up the spices (juniper berries, pepper corns, etc.) a bit more... but Mrs. C is a stickler about things like that.

ahhh... fall is coming. that means more venison on the plates! in this case some really tasty venison patties, juicy and meaty with nice herby notes. served with some fantastic pan fried potatoes. the only let down was the - in Mr. Carastian's opinion - unnecessary and too salty brown sauce.

The venison (free range, recently put out of its misery by a brave hunter, had a great life until it ended up on the plate) stew was a big hit. Deep and rich, almost chocolatey sauce complimenting the wild meat perfectly. The Serviettenknödel was a miss, a bit dry and bland (which is a shame as it can be wonderful), but the Blaukraut saved the day adding some nice acid to the dish and a splash of color. Some Spätzle would have done the dish justice.

From the same lovely animal, Mr. C's tender medallion of perfectly cooked venison was accompanied by a Blaukraut strudel (yum!) and truffled mashed potatoes (which unfortunately had to be replaced as the first batch was too salty - chefs in love... whatcha gonna do;-))). Once they got those potatoes right... HEAVEN. Overall a solid dish with some great fall elements.