Wild Pepper

Cut the meat into ragout-sized pieces and place in a sufficiently large bowl (not metal!).

Boil the ingredients for the marinade together and pour over the meat. Leave the deer meat in the pickle for 3 to 4 days (depending on the age of the animal), and the veal meat for 5 to 7 days (depending on the age of the animal) in the refrigerator or in the cellar with the lid closed.

Stir daily.

Skim off half of the pickle and set aside. Lightly wallow the meat with the rest of the marinade over a low fire for 2 1/2 to 3 1/2 hours. While doing this, gradually add the reserved marinade.

Melt the butter fat and brown the flour in it, sauté the onion, parsley and rye bread and add to the meat that has been simmering for 2 hours.

Cook the plums on low heat for 10 minutes and add them to the sauce together with the water. Finally, season carefully with salt.

(Rueegg/Feisst: Was die Grossmutter noch wusste: von dem Elsass bis in das Engadin, Müller-Rüschlikon-Verlags Ag)

Our tip: Use sweet red wine for a sweet note and rather dry wine for flavorful, spicy dishes.

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