Prepare the filling from the chopped venison, the soaked, squeezed, plucked bread and the ingredients, , Now roll out 4 round pasta sheets, place 6-8 balls of filling on 2 of them at the same distance, brush the spaces with egg white, prepare the second pasta sheets on top and press the coated areas firmly smooth…, Now, using a pastry wheel, cut the pasta into as many pieces as there are balls., , Cover and simmer the wild pasta in salted water for ten minutes, remove and drain. Melt with onions steamed in butter.
, , Serve with juniper sauce (see recipe).
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