Summary

Ingredients

• 750 g ame meat (deer, deer or hare), cut into 2 cm cubes
• 50 g bacon, mixed, cut into strips
• 1 tablespoon oil
• 125 g shallot (s), sliced
• 4 carrot (s), peeled and sliced
• 0.5 teaspoon ½ salt
• 1 pinch thyme, dried
• Black pepper from the mill
• 1 bay leaf
• 250 ml red wine, tart
• 250 ml water
• 1 small Can (s) chanterelles, drained
• 125 ml sour cream
• 1 tablespoon flour

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Instructions

1. Heat the oil and leave out and remove the strips of bacon in it. Fry the meat in the bacon all over until brown. Add shallots and carrots and stir-fry until the shallots are lightly browned. Season with salt, thyme and pepper, add the bay leaf, red wine and water and cook covered for approx. 45 minutes over a low heat. Add the chanterelles and heat for 5 minutes. Whisk the cream with flour, bind the sauce with it and season with salt, pepper and red wine.