Pepper and Back From Domestic Roe Deer

Info:

In the past, lynx and wolves were the natural enemies of the shy deer in our forests. Today gourmet people by means of hunters provide a balance of the game population.

The ultimate treat is the back of the deer.

But also the so-called pepper, a goulash from shoulder or breast meat, is a feast for game lovers. Frank Seimetz shows how to prepare such tender venison deliciously.

Heat a roasting pan with clarified butter. Coarsely chop the shoulder of venison. Season meat pieces with salt and pepper, turn in flour to the other side and pat. Sear the meat pieces all around and remove from the cooking pot one more time. Add the coarsely diced roasted vegetables to the cooking pot and roast. Add the paradeis pulp, sweat it and dissolve the gravy with a little red wine. Fill up with the rest of the red wine and add the browned meat.

Put in the spice bag and cook for 50 minutes at 200 °C with the lid open. Put the roasting pan on the lowest shelf. Place an oven rack over it.

Parry the saddle of venison and separate it into two parts. The back is separated in detail between the ribs and the fillets. In a hot roasting pan with a little oil, sear the back. Remove the back from the frying pan and season. Just before the end of the cooking time of the pepper, place the saddle of venison on the oven rack above the pepper. Leave it there, turning twice, in about 10 m

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