Swiss Venison Pepper

Marinate the meat with the stewed red wine, soup vegetables, vinegar and spices in the refrigerator for 6 days, well closed. Take out the meat and drain it well, then fry it in a little bit of oil. Add the paradeis pulp and a little later the flour. Meanwhile, fry the flour until it is no longer white, then add the marinade and cook gently. Remove the pieces of meat from the sauce and pour the sauce through a sieve. Add the meat again and season.

Tip: Cook only with high-quality spices – they are the be-all and end-all of a good dish!

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