Rinse grapes, cut in half, remove seeds. Clean spring leeks and cut into fine slices. Season flour, egg and water with iodized salt and nutmeg, whisk to a dough until it blisters. Drop dough into boiling salted water with spaetzle slicer. Remove spatulas and drain when cool. Lightly pat steaks into plastic wrap and season.
Sauté spring leeks in hot canola oil. Sear meat on both sides, dust with flour. Add paradeis pulp and fry lightly. Add juniper, cloves, bay leaf and green peppercorns and pour red wine. Fill up with beef broth, simmer on low heat and season with iodized salt and pepper. Stew for about 20 minutes. Brown cranberries in hot frying pan, add currant juice. Add grapes, reduce slightly and season with red wine. Bathe grapes well.
Sauté sparrows in clarified butter and season with iodized salt and nutmeg.
Serve:
Arrange sparrows on flat plate, place braised steak with sauce next to it, spread red wine grapes evenly over meat and garnish with thyme sprigs.
Our tip: Use high-quality red wine for a particularly fine taste!
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