Venison Sauerbraten in the Erzgebirge style

Ingredients for 4 servings:

• 800 g venison, preferably shoulder
• 1 onion(s)
• 1 piece(s) celeriac
• 1 stalk(s) leek
• 1 carrot(s)
• 3 cloves garlic
• some parsley
• 2 bay leaves
• 3 carnations
• 3 grains of allspice
• 3 juniper berries
• some salt
• some sugar
• some pepper, freshly ground
• n. B. Vinegar essence
• 8 slices of bacon (belly bacon)
• 1 piece(s) of gingerbread or sauce cake
• 1 cup sour cream

Instructions

Working time approx. 30 minutes; Rest period approx. 2 days; Total time approx. 2 days 30 minutes

Bring the cleaned and roughly chopped vegetables and spices to a boil in 4 liters of water. Allow to cool, then add the vinegar essence to taste. Marinate the meat for 4 days. Drain the meat. Season with salt and pepper, wrap in bacon slices, and sear vigorously. Top up with marinade as needed and simmer. Add the gingerbread or gravy cake and simmer. Remove the meat from the broth and keep warm. Strain the broth through a sieve. Thicken the resulting gravy with sour cream. Season to taste with salt, pepper, and vinegar. Serve with green dumplings (potato dumplings), red cabbage, and cranberries.