Chamois Ragout

Preparation / pickling:

1. Rinse and pat dry the chamois goulash and place in a sufficiently large saucepan.
2. Bring the vinegar, red wine, leek rings, onion cubes and carrot cubes to the boil for the marinade. Add the peppercorns, juniper berries and allspice grains and let the stain cool down. Pour the cooled stain over the meat and leave it covered for about a week. Stir the meat once a day while pulling.

Preparation of chamois ragout:

1. Remove the meat from the marinade, straining and collecting it.
2. Heat the butter lard in a large pan and sear the meat all over, season with salt and pepper. Deglaze the ragout with the stock / stain, bring to the boil and stew for about 90 minutes.
3. If necessary, if too much liquid boils down, add red wine.
4. Add the cream and thicken the whole thing with flour (to the desired consistency).

Vegetable packet:

1. Loosen 12 large leaves from the white cabbage, cut the stalk flat and blanch the leaves.
2. Peel the carrots and kohlrabi and remove 8 balls each with the cookie cutter. Brush the mushrooms and cut into very fine cubes.
3. Heat the butter in a pan, toss in the kohlrabi and carrot balls. Add the diced mushrooms and corn and mix everything together. Season with salt, pepper and nutmeg.
4. Put down a soup ladle firmly, line it with three leaves of white cabbage and fill up with the pan-fried vegetables.
5. Fold in the protruding edges, lift the vegetable packet out of the soup ladle and place in a greased casserole dish with a lid.
6. Place the lid on the baking dish and cook the vegetable packets in a preheated oven at 110 ° C for about 40 minutes.

Fits to.

1. Dumplings / dumplings, mashed potatoes, spaetzle / Knöpfle

Tip:

1. In addition, put two small fir branches in the stain, this increases the “forest / game taste”.