Summary

Ingredients

• 2 piece (s) deer shoulder, released
• possibly roe ribs if available
• 2 onions)
• 1 clove garlic
• 1 sprig rosemary
• 1 sprig thyme
• 2 bay leaves
• 1 cube stock or homemade stock powder
• 0.5 liter ½ water
• 0.5 ½ glass red wine
• 1 tablespoon balsamic vinegar, (crema balsamico)
• some cream
• 2 tablespoon jam, (cranberry jam)
• sugar
• oil

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Instructions

1. Possibly release the deer shoulder. Season with salt and pepper.
2. Fry all over in oil in a roasting pan. If there are ribs, then season them and fry them too. Is good for the sauce.
3. Roughly dice the onions and fry them and finally add the finely chopped garlic.
4. Then add the herbs and bay leaves, pour 1/4 l of water and pour in the broth.
5. Put the lid on and put it in the tube at 175 ° C for one hour.
6. Take the meat out of the roaster and let it rest.
7. During this time add the remaining water, red wine, balsamic vinegar, cream and cranberries. Season to taste with salt, pepper and sugar. Boil.
8. If you want, you can now fish the herb stalks out again.
9. Slice the meat and put it back in the sauce. Turn the oven down to 100 ° and put the roaster back in the oven until the side dishes are ready.
10. We also like dumplings, cranberries and salad.