Summary

Ingredients

• 800 g meat, venison from the back or Schlöel
• salt
• pepper
• Chili powder
• Cinnamon, (to taste)
• Ginger, fresh, finely diced
• 1 tablespoon soy sauce
• 2 egg (s)
• 3 tablespoon cornstarch
• 2 tablespoon oil (sesame oil)
• 2 tablespoon oil (sunflower oil)
• 2 onions)
• 1 dash white wine
• 2 peach (s)
• 2 handfuls wild garlic

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Instructions

1. Cut the meat into fine cubes. Mix the soy sauce, eggs, starch and spices together well, then mix in the meat. Let it steep in the refrigerator for half a day.
2. Heat the oil and fry the meat until crispy brown, stirring constantly. Remove and set aside. Cut the onion into thin rings and sweat in the remaining frying fat until translucent. Deglaze with white wine and sauté briefly.
3. Peel, core and cut the peaches into strips, add to the onions and sweat briefly. Add the meat and reheat.
4. Clean the wild garlic, chop it finely and fold it into the shredded meat. Season with salt, pepper, chilli and possibly a little more soy sauce.