Summary

Ingredients

For the marinade:

• 750 ml red wine, Veltliner or Chianti
• 75 ml red wine vinegar
• 1 carrot (s), cut into pieces
• 1 onion (s), halved, topped with
• 1 bay leaf
• 1 clove (s)
• 1 clove garlic, cut several times
• 0.5 teaspoon ½ peppercorns, black, crushed
• 3 juniper berries, crushed
• 2 sprigs thyme
• 1 sprig rosemary
• 500 g deer meat (shoulder), cut into medium-sized cubes
• gravy, instant
• 1 rib / n chocolate, (cooking chocolate)
• 1 tablespoon jelly, currant

For the set:

• 2 slices toast, rind removed, cut into small cubes
• some onion (s), blanched
• 6 slices bacon, cut across into strips
• 100 g chanterelles, fresh or canned
• salt and pepper
• oil

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Instructions

1. Bring all the ingredients for the stain to the boil and allow to cool completely.
2. Put the meat in an enamelled saucepan or in a glass bowl and pour the stain over it. Cover and leave to rest in the refrigerator for 6 - 8 days, stirring every day.
3. Remove the meat from the marinade, drain it well and dry it with kitchen paper (important, otherwise it will splash a lot when searing). Put the stain in a pan and bring to the boil, skim off the foam that forms, set the pan aside.
4. Season the meat with salt and pepper and fry it vigorously in portions in hot oil or clarified butter.
5. Prepare 300 ml gravy according to the package instructions, replace 1/2 - 2/3 of the water with stain and deglaze the meat with it (I know that this is not CK-like, but it works for me, I don`t want to take blood for binding and the otherwise common flour mush does not taste good).
6. Cover and braise in an oven preheated to 160 degrees until the meat is very soft, i.e. approx. 60 - 80 minutes.
7. After 40 minutes, add half of the chanterelles to the sauce. When the meat is soft, add the chocolate, broken into small pieces, and the red currant jelly, allow to melt and stir in. The sauce should be thick, possibly thicken a little more with cornstarch or a little (!) Flour.
8. While the meat is in the oven, fry the toasted bread cubes in butter until golden brown, slowly fry the bacon until crispy, add a little butter to the remaining chanterelles in the bacon fat, sauté, keep everything warm together with the silver onions.
9. Arrange the meat on preheated plates, sprinkle with the garnish and serve immediately.
10. Matching side dishes:
11. Spätzli tossed in butter (noodles, potatoes or even dumplings may be delicious, but in Swiss opinion they do not go well with classic venison), red or Brussels sprouts, apple, pear or peach halves, filled with cranberry compote.