Summary

Ingredients

• 800 g deer shoulder, released
• 3 tablespoon oil
• 100 g roots, cleaned
• 80 g onion (s)
• 20 g flour (wheat)
• 2 tablespoon cranberries
• 125 ml red wine
• 2 tablespoon pepper, green, pickled
• 125 ml sour cream
• salt and pepper
• 8 black pepper (grains)
• 4 juniper berries
• 1 bay leaves
• 600 ml broth
• 1 rib / n chocolate (block chocolate)
• 100 ml orange juice
• 75 ml cream

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Instructions

1. Cut the venison shoulder into approx. 3cm large cubes, season with salt and pepper. Cut the peeled roots and the onion into large cubes. Quickly brown the venison cubes in hot oil, deglaze with red wine. Take the meat out of the casserole and brown the roots and onion in the roast residue. Deglaze with red wine. Pour the broth or water, bring to the boil. Add the meat and lingonberries as well as the remaining spices, with the exception of the green pepper.
2. Cover and cook softly (preferably in an oven) and remove the meat from the sauce. Dissolve the cooking chocolate in the sauce. Season to taste with orange juice. Mix the sour cream (sour cream), sweet cream with flour, stir well into the sauce, briefly bring to the boil and strain. Mix in the meat and pickled green pepper. Oven temperature 200 ° C Cooking time approx. 80 min.
3. Side dish recommendation: Potato bread dumplings (these are potato dumplings with a bread filling, where you can also add mushrooms), potato croquettes, mushroom strudel or noodles. Cranberries, red cabbage
4. Tip: The sauce gains even more aroma if you add chanterelles, porcini mushrooms or mushrooms.