Larded Shoulder of Venison with Vanilla

Lard the venison shoulder with the sliced vanilla sticks (1), season with salt and pepper, dust with a tiny bit of flour and brown on all sides in the roasting pan.

Remove the meat from the roasting pan and roast the onions, carrots and celery until translucent. Put the meat in repeatedly and brown in the oven (180 °C convection oven).

Add thyme, bay leaf, rosemary, peppercorns, juniper berries and salt and extinguish with red port wine. Boil the liquid, extinguish again. Repeat the process until a sauce mixture is formed (this can mean up to half a bottle of port).

Cut open vanilla beans (2), scrape out and pour in. Do the same with red wine, Grand Manier and Aceto balsamic vinegar. Pour so that the meat is covered. Cover and simmer for about three hours at low temperature until tender.

Remove the meat from the bones and remove the vanilla pods. Strain the sauce and simmer to the desired consistency.

Put diced potatoes with shallots, chopped cabbage and brown cane sugar in another saucepan.

Season with salt and pepper and cook gently at low temperature.

After it has thickened, add bacon, a little bit of veal jus and port wine. Serve with carrots and a horseradish sauce.

Our tip: Use a bacon with a strong flavor – so you give this dish a special touch.

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