Summary

Ingredients

• 300 g roe deer, shredded
• 1 tablespoon clarified butter
• 1 cup shallot (s)
• 200 g chanterelles
• 2 teaspoon juniper berries
• 175 ml game stock, alternatively meat stock
• 100 ml white wine
• 2 tablespoon jelly, (quince jelly)
• 150 g crème fraîche
• salt and pepper
• 1 teaspoon flour

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Instructions

1. Clean the chanterelles, finely chop the shallot.
2. Fry the meat briefly in clarified butter, then remove, season and keep warm in the oven.
3. Steam the shallot and chanterelles in the roast.
4. Add the juniper berries, dust with flour, then deglaze with the white wine and let it simmer a little. Add game stock or broth, reduce for approx. 5 minutes over a low heat. Then stir in the quince jelly and crème fraîche.
5. Add the meat including the leaked juice to the sauce again and mix, season with salt and pepper.
6. I also serve with butter spaetzle and Brussels sprouts.