Stewed Venison Leg – *

(*) with semolina butter noodles and cranberries.

Season venison leg with salt, season with pepper, fry, add diced root vegetables and onions, extinguish with half of the red wine, pour in game stock, add spices and cranberries and stew until soft.

Stir flour, red wine, cream and mustard and use it to thicken and strain the sauce after the meat has softened, finally refine with cream, season and serve with cranberries and semolina noodles.

For the semolina noodles: Roast semolina in clarified butter until golden, repeatedly adding a little water until semolina is soft.

Make noodles in enough boiling, salted water, refresh, drain, add to semolina form and toss.

Our tip: Use a bacon with a strong flavor – so you give this dish a special touch!

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