Braised Shoulder of Venison with Schupfnudeln

1. deer shoulders rinse with cold water and dry with kitchen towel. Season the meat with salt and pepper and fry in hot vegetable fat. 2.

2. put in the preheated oven (200 °C ), turn a few times to the other side and when the meat is well browned, add the roasted vegetables. After about 20 minutes, add the paradeis pulp and let it color well again. Extinguish with the red wine, reduce until there is no liquid left and fill up with the clear soup. Add the herb mixture. When the meat is cooked, remove and keep warm. Strain the stock, reduce to about half a liter. Season to taste with salt and freshly ground pepper.

3. boil the vegetable garnishes in salted water and glaze them in butter.

Press the potatoes through a potato ricer and mix with the ingredients to make a smooth dough. Leave to rest for half an hour. Shape into small balls and “puff” these balls with the palms of your hands to make uniform Schupfnudeln. Boil them in salted water for about 5 minutes and then fry them lightly in foaming butter.

Our tip: Use high-quality red wine for a particularly fine taste!

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