Braised Chamois Meat with Red Cabbage and Pretzel Dumplings

• Rub the Gamsschlögel the evening before with ground allspice and juniper berries, season with salt and pepper and wrap in foil together with thyme and rosemary. Leave in the refrigerator overnight.
• Chop the root vegetables and onion into small pieces.
• Fry the Schlögel in butter on all sides in a saucepan, then remove the meat and sweat the vegetables in it. Add a little tomato paste and a spoonful of cranberry jam and pour on everything with game stock and red wine.
• Put the meat back on top, put a roasting thermometer in the middle of the mallet and cover it in the oven at 180 degrees. As soon as the meat has an internal temperature of 60 degrees (after approx. 2 hours), it can be taken out of the oven.
• Then wrap the meat in aluminum foil so that it can continue to cook and in the meantime pass through the vegetables. Refine all of the juice with a large piece of butter and thicken a little. Then cut the meat open and put it in the juice.

Pretzel dumplings

• First cut the pretzels very small. Chop the onions, sauté them in butter or oil and add the finely chopped parsley. Then pour the onions and parsley over the pretzel pieces.
• Whisk the milk with the eggs and season with salt, pepper and nutmeg. Pour the liquid over the pretzels, mix everything well and let rest for about 30 minutes.
• Then aluminum foil and cling film in approx. 20 cm. Tear long pieces and place the pretzel mixture on the cling film. Wrap the mixture in cling film and then again in aluminum foil. Place the long rolls in boiling water and cook for about 20 minutes. Finally take it out, cut open - done.

Red cabbage

• First slice the red cabbage and grate the apple. Then press the oranges and lemon. Mix everything with red wine, cloves, a bay leaf and sugar and refine. Then let the herb rest in the marinade for a few hours (at least one hour).
• Then cut the onion into small pieces and sweat it in the lard. Add the red cabbage, pour the marinade over it and simmer for an hour. Thicken a little with flour if you like.