Cut the deer goulash in 1 cm cubes and heat up a pan. Peel and cube the onion. Sear the meats from all sides in some oil, add the onion cubes, the tomato paste and the garlic. Let everything brown.
While browning toady aroma will occur, the toasty aroma is responsible for the good flavor and color. Deglaze with the red wine, gravy and the balsamic vinegar and add the cranberries, cinnamon, bay leave, soaked porcini and the finely crushed almond biscuits.
Cook the deer ragout at medium heat, after 20 minutes season to taste with salt and pepper and add a little butter.
Cooking tip: It depends on the meat how long the cooking time exactly will be, if necessary add some water or stock.
Fry the sage in hot olive oil until they are crispy. Put them on a plate with kitchen roll and salt the sage. Cook the tagliatelle until al dente, strain them and set aside. Arrange the tagliatelle on a plate and place the venison ragout in the middle. Decorate the meal with a sage leave and grated pecorino or parmesan. Add some cranberries or serve them extra!