Deer Pepper Hubertus

Rating: 3.1667 / 5.00 (6 Votes)

Total time: 45 min

Servings: 4.0 (servings)

The wine stain:



Cut the venison into ragout-sized pieces.

For the wine pickle

Cut the onion in half and lard with the cloves and bay leaves. Mix all ingredients together and bring to a boil. Cool and pour over the meat. Put the whole in a cool place with the lid closed for min. 4 days pickling.

Remove meat from pickling, pat dry and dust with a little flour. Heat oil in a roasting pan and fry the meat in batches, remove. Roast the flour in the remaining frying fat until chocolate brown. Extinguish with some of the boiled and strained pickle, stir well with a whisk. Season to taste with salt and freshly ground pepper. Add the meat and simmer on low fire for about an hour. While doing this, add the gravy little by little. When the meat is tender, remove it from the roasting pan and keep it warm. Then add the blood and the cream and heat gently. It must not make more otherwise the blood falls out!!! Add the meat, season and bring to the table.

Who does not like blood binds it with Maizena (corn starch), but then it is no longer original pepper.

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

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