Using a meat tenderizer, pound the venison between two sheets of plastic wrap until tender and season with salt and pepper.
Remove the crust from the white bread and cut into cubes. Rinse the parsley, marjoram and rosemary, shake dry and chop finely. Pluck the thyme leaves. Finely grind the bread cubes in a food processor and mix with the herbs. Mix the eggs with the whipped cream.
Turn the venison cutlets in flour on the other side, pull them through the egg-whipped cream mixture and coat them in the white bread-herb mixture. Heat the clarified butter and fry the cutlets in it until crispy and golden brown on both sides. Drain on kitchen paper and season with salt.
Ragout: Clean the chanterelles. Remove the skin from the shallots and dice finely.
Peel and chop the garlic. Heat the clarified butter and fry the chanterelles in it. Add shallots and garlic and toss well. Remove from the frying pan and reserve. Extinguish the frying pan with wine and bring to the boil briefly. Add the clear soup and the whipped cream and cook everything together a little bit. Season with salt and pepper. Mix cornstarch with cold water, thicken the sauce with it and add the fried chanterelles repeatedly. Fold in whipped cream and parsley.
Sparrows: Beat the eggs until smooth. gradually fold in the flour. Meanwhile, beat the dough until it bubbles. Season with salt
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