Marinada
Prepare a marinade with the ingredients and mix well.
Add the deer loin and reserve cold covered with film for a day.
Remove from the marinade and cut into medallions.
Keep the marinade.
In a hot grill cook the loins on both sides.
Spatzle
Place eggs, milk and seasonings in a bowl. Beat well.
Add water and continue beating.
Add the flour a little and mix by beating with a spatula. Let rest.
Place in a pisapurpe machine and pass directly over a pot of boiling water.
Remove when they rise to the surface.
Murtilla sauce
In a saucepan, place the sugar to heat and add the vinegar.
Add the murtillas and the port and let reduce.
Add the marinade juice and let reduce.
Finish with the meat sauce and let cook.
Place butter, salt, pepper and remove from heat
Spatzle Garnitura
In a pan with butter and oil sauté the carrot, celery and zucchini.
Add thyme, cilantro, parsley, salt and pepper and finish cooking.
Add the spatzle and sauté a few more minutes.
Sauteed Pak-choy
Lightly sauté choy pack leaves in a pan with olive oil.
Remove and reserve.
Presentation
Present the spatzle on the pack choy sheets
Top the loins and finish with the sauce.