Heat a little oil in a saucepan, sear the meat, season with salt and pepper. Briefly fry the vegetable cubes, extinguish with red wine and pour in the game stock. Add rosemary, juniper berries, bay leaves and orange fillets and simmer gently until the meat is tender (takes about 1 hour). Remove the meat, vegetables and coarser spices from the saucepan. Add the cranberry jam to the sauce. Blend the sauce, then thicken it by stirring in the crème fraîche and flour and bring to the boil again briefly.
Add the pink peppercorns, meat and vegetables to the saucepan and simmer for about 15 minutes.
For the sparrows: Stir through the milk, eggs, flour and rosemary. Pour the mixture through a spätzle sieve into boiling water and bring to a boil. When the sparrows float to the surface of the water, remove from the water, rinse to cool and toss in melted butter.
Arrange fallow deer ragout with sparrows on plates, garnish with filleted orange wedges.
Drink: Sparkling mineral water
Gerlinde Postl, 8230 Hartberg, Austria
Tip: Cook only with high-quality spices – they are the be-all and end-all in a good dish!
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