Already on the Rosenberg’s menu, venison was abundant. Traditional recipes in more or less modified form are used in contemporary restaurants. For their unique taste, venison specialities are often served at festive occasions. Especially unique is a combination with fresh herbs, juniper and red wine. The most popular is deer meat, but also slowly roasted wild duck tastes great.
We need:
2 kg shoulder of venison, pepper, ginger, 500 g root vegetables, 100 g plum jam, 200 g dried plums, 500 ml red wine, gingerbread spice, salt, grated gingerbread.
Method:
Chop the root vegetables finely and roast in butter. Season the shoulder of venison with salt and pepper and smear with grated ginger. Add vegetables, roast and add quality red wine. Stew for about 45 minutes and then add plum jam and gingerbread spice and slowly stew until the meat is soft. Take the meat out of the pot when it is soft, add grated gingerbread and puree it with a blender until the sauce is smooth. At the end add dried plums and a slice of butter to make the sauce finer.