Place the roe deer fillet, juniper, thyme, and rosemary in a vacuum bag and seal.
Cook sous-vide (in the vacuum bag) in a 54°C water bath for approximately 45 minutes.
Remove the venison from the vacuum bag, dry with a paper towel and season with salt. Fry in a hot pan until well sealed, then slice. For the sauce, reduce 0.5 litres of good red wine and stir in the meat juices.
Wash the potatoes and cook in boiling water for approximately 30-35 minutes. Then drain and allow to cool slightly.
Peel the still-warm potatoes and press through a potato ricer. Let the potato mixture cool completely.
Knead the potato mixture with egg yolks, flour, and semolina to form a dough. Season with salt.
Roll into strands about 3 centimetres thick on a lightly floured surface.
Chop the strands into small pieces, gently shape to form Gnocchi.
Cook in batches in salted boiling water for 4-6 minutes or until they float to the surface.