Roast Chamois Großvenediger Style

If necessary, trim the carcass meat with kitchen twine, salt it all over and place it in an earthenware pot with the spices, vegetables and aromatics indicated for the marinade. Bring vinegar, red wine and water together to a boil and pour over the meat until bubbling. Leave to cool at room temperature and marinate, covered with foil, in the refrigerator for 1 to 2 days. Then lift the meat out of the marinade, dab it with kitchen paper and lard it with lardons using a larding needle. Place the meat in a lightly greased roasting pan and roast in a preheated oven at 200 °C for 1/4 hour. Then pour in half of the wine and cream, add onion and bay leaf as well as black bread crusts, salt, pepper and reduce heat to 180 °C. Roast for about 1 to 1 1/2 hours, adding wine and cream regularly. When meat is tender, remove roast from oven and keep warm. In the meantime, strain the sauce, pour in the game stock or beef broth and reduce to a creamy consistency. Cut the chamois leg into slices. Dust the sauce with a little flour if necessary and strain through a fine sieve over the pieces of meat. Serve with red cabbage, glazed chestnuts and Schupfnudeln or gnocchi.

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