Venison Slices with Heart and Liver

Game sauce:

Chop the bones and roast them in a roaster with fat. Add the diced roasted vegetables, continue to roast until the vegetables take

takes on color. Mix red wine and paradeis pulp and pour over bones and vegetables.

vegetables. Reduce and roast until a maroon color appears. Top up with water or grand jus. Add spices and make 3 hours. To and fill up again. Strain and thicken with a tiny bit of cornstarch. Add apple jelly and season to taste.

Snipped:

Cut deboned venison leg meat into strips, season with salt, pepper and paprika. Remove the skin from the liver and cut into strips with the heart. Put the fat in a hot frying pan and heat it strongly.

Add the venison strips, heart and liver and fry until hot. Remove and set aside. Add a small amount of fat to the frying pan, brown the onion cubes, add the chanterelles and extinguish with a small amount of red wine and cognac. Fill up with the game sauce and add whipped cream. Add the venison and the chanterelles and stir. Arrange on a large potato fritter and surround with parsnips, fingerling carrots, cabbage rabe and broccoli roses.

Tip: Cook only with high-quality spices – they are the be-all and end-all in a good dish!

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