Roast Chamois with Napkin Slices and Apple Red Cabbage

Rub the meat with ginger, season with salt, pepper and nutmeg and sear in oil. Remove the meat from the frying pan.

Fry finely chopped onions and root vegetables in the roast residue. Add kitchen herbs, juniper berries and cranberries and extinguish with red wine. Add water and roast in the oven at 180 degrees for 70 minutes with the lid closed. Then remove the lid and roast in the oven for another 20 minutes (this should give the meat a nice crust). For the napkin slices: Cut the ribs into cubes. Whisk the milk with the eggs and spices. Heat the butter and stir it into the milk mixture. Pour the mixture over the bread crumbs and knead well, following a little bit of pulling. Form the finished dumpling mixture into a roll about 8 cm thick, roll it in a plastic wrap and make it in salted water.

For the red cabbage: finely slice the red cabbage and mix with salt, orange juice and juice of one lemon. Sauté onion in oil until translucent and extinguish with red wine. Add the cabbage and sugar, and just before it is ready, briefly add the finely grated apples and the cranberries.

Remove the meat and blend the juice with a blender. Refine with cognac and whipped cream.

Serve roast chamois with napkin slices and apple red cabbage on plates.

complex red wine

Our tip: It is best to use fresh herbs for a particularly good aroma!

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