Ahrtal Roast Venison

Try this delicious pasta dish:

Cut the venison ragout pieces, pour the marinade ingredients and leave for seven days. A day later, pour the marinade through a sieve, keep the gravy. Season the pieces of meat with salt, lightly season with pepper and fry in oil.add vegetables and spices, all together color well. Add paradeis pulp, turnip cabbage and apple cabbage, add brown bread and gradually extinguish with the marinade liquid.

Simmer the ragout on low heat for 1 1/2 to 2 hours, check if it is cooked. Cook the sauce a little bit more, season it, thicken it with a little bit of cornstarch. Next, finely sieve the sauce and add the pieces of meat repeatedly.

Remove the peel from the vineyard peaches, cut them in half and into wedges. Boil the Pinot Noir with sugar and peach liqueur, bind lightly with cornstarch. Later, briefly cook the vineyard peach slices in the Pinot Noir stock.

Arrange the roast venison on plates and spread the vineyard peach slices evenly on top. Potato dumplings, noodles or bread dumplings are recommended as a side dish.

Neuenahr-Heppingen

Related Recipes:

Red Cabbage Cream Soup with Venison SkewersFor the red cabbage cream soup with venison skewers first clean red cabbage, remove ribs and cut finely. Cut... Venison Goulash with Thyme PastaA great pasta dish for any occasion: Roast the finely chopped onions in hot clarified butter until golden... Roast Hare with Italian Chocolate SauceA wonderful recipe for all strawberry lovers! Marinate the whole hare like a sauerbraten. I.e. With two... Roast Pork with Riesling CabbageA delicious strawberry recipe! Cut cabbage into quarters, discard stalk, cut cabbage into fine, long strips... Potato and Mararoni Roulade with Red CabbageFor the potato-maroni roulade with red cabbage, rinse potatoes and boil with the skin in lightly salted water... Cabbage Stew with Minced Meat and PotatoesFor the cabbage stew with minced meat and potatoes, cut the white cabbage into fine strips. Heat the olive oil... Red CabbageShred or finely chop the red cabbage on a cabbage slicer. Add salt, wine vinegar, red wine and orange juice... Ragout of the Barbarie Duck Breast in Strudel Pastry BagRagout of Barbarie duck breast in strudel pastry bag on apple-orange compote Remove the skin from the duck... Roast Beef in Red WinePut the beef in a suitable bowl (not metal), add chopped vegetables and spices and pour the wine. Leave for at... Fine Venison Pâté with Rosehip SauceFor the pie dough, knead all ingredients together (keeping as cool as possible), wrap in foil and let rest in...