Drain the cherries from the glass and collect the juice ... Wash the venison roast and pat dry ... Heat the pan with the fat and 1/3 of the pepper as well as sear the meat all around ... Add the remaining pepper to the pan with each twist sprinkle and roll the meat on it ... Place the seared meat in a deep glass casserole dish
Wash the onions, clean them and cut into small squares ... Braise the margarine with the onions in the pan and pour 50 ml of cherry juice on it, reduce it for about 3 minutes ... Add the game stock and the remaining cherry juice and cook for about 5 minutes. .. Add the sauce to the meat and cover it in the cold oven
Set the oven to top / bottom heat 160 degrees and let the venison roast stew for 2 hours ... Remove the meat from the sauce as if it were cut into approx. 2 cm thick slices ... Bring the sauce to the boil in a saucepan and add the drained cherries and herbs and cream to taste ... Put the meat slices in and let them cook for about 10 minutes and thicken with butter
Toast the bread roll and cut it into ten parts ... Tenth of the toilet dough, cover each with one part of the bread roll like a ball ... let it simmer in the boiling water for about 10 minutes
Put the clove with red cabbage from the glass in a saucepan and heat in its own juice for about 5 minutes
Place a slice of roast beef with cherry cream sauce and a loaf and a little red cabbage on a hot plate
Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.