Venison pepper

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Venison pepper with asparagus and mushrooms

Roe pepper (French: civet de chevreuil ) is a game dish made from venison , especially shoulder, neck and / or breast meat. Since it is venison , the meat is usually pickled before preparation. To thicken the sauce, pig blood is often used as a substitute for wild blood and some cream is mixed in.

preparation

According to Henriette Davidis , one should carefully check whether hair has penetrated the meat through the shot, remove it properly and wash the bloody meat. The meat cubes were seared, then poured boiling water over them, after a few minutes "after carefully skimming the same with water and salt", spices, lemon peel, onions, cucumber and vinegar were added. To bind the sauce, she used crushed rusks or apple or pear cabbage. Side dishes boiled or fried potatoes.

Franz Maier-Bruck distinguishes between Rehragout and pepper: Rehragout he prepares with roots in a sauce with tomatoes to. For venison pepper, the meat is removed from the bones, meat from the neck and leaf is cut into pieces like ragout or the breast meat into larger cubes. Then put everything in a marinade with spices and lemon wedges and finish with oil. After 24 hours, the meat is drained from the marinade in a sieve, then roasted with roots and onions, dusted with flour and stewed with a diluted marinade. Pierce the meat in other dishes and strain the sauce, season with cranberries and mustard. In Austria it is served with side dishes such as semolina strudel, serviette, bread or semolina dumplings as well as glazed onions, roasted mushrooms and strips of bacon.

Individual evidence

  1. ^ Herrmann, F. Jürgen: Textbook for cooks . Handwerk und Technik, Hamburg 1999, ISBN 3-582-40055-7 , p. 248 .
  2. ↑ How do you make wild pepper? - Daily newspaper of the city of Zurich. Retrieved April 11, 2019 .
  3. ↑ Deer pepper «Jägerart». In: www.jagd.ch. Retrieved April 11, 2019 .
  4. ↑ Henriette Davidis: Practical cookbook for ordinary and fine cuisine . Milwaukee, Wis., CN Caspar co, 1911, p. 206-207 ( archive.org [accessed April 11, 2019]).
  5. ^ Franz Maier-Bruck: The great Sacher cookbook . Wiener Verlag, Vienna 1975.