Wild Pepper – Hare – Deer – Stag

I. Type: Ragout parts (breast and belly parts, neck, as well as leaf, head and heart – fresh or pickled) in clear soup with root vegetables and spices or in seasoned pickle soften, cooking time 45-60 min. Make sugar gravy, pour with cooking broth, make 10-15 min. If necessary, pass through a sieve, season. Add improvement ingredients, put in meat, infuse, but do not bubble up.

Ii. Type: Brown ragout parts in diced bacon or hot fat, add sliced onions, let brown a little, then dust flour over it, let brown briefly, pour in seasoned pickle or clear soup, add spices, simmer with closed lid at moderate temperature for 45-60 minutes. Remove the meat from the sauce, strain the sauce through a sieve, add red wine and cream to improve, season to taste, put the meat in and leave to infuse. Just before serving, perhaps add blood underneath, do not make.

Serve: Bread dumplings (Semmelnknödeln ), dumplings from boiled potato dough, salt or possibly spareribs, pasta, shawarma potatoes, flour dumplings.

Our tip: use a delicious spicy bacon for a delicious touch!

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