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.