Remove the skin and bones from the shoulder blade of a roe deer and cut it into nice pieces. Put 6 dkg of butter and 6 dkg of ceres into a pan, roast the meat pieces together with a grated onion, salt and a little bit of pepper until brown, add a little bit of strong veal bone broth and steam the meat until it is almost tender, then fill the ragout into meat jars and sterilize for 50 minutes at 100 degrees.
When using, heat the meat in the jar, boil the drained sauce with a dark roux, add the meat again, taste well by adding a few drops of Maggi seasoning and serve.
all : Home canning, from Mrs. Emilie Lösel,
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