Make the ingredients into the pickle and cool. Put the ragout in the pickle for 2-3 days. Then cook the ragout in the pickle until soft, take it out and remove the meat from the bones. Cut the venison into pieces. Fry the pieces with 60 gr. flour, 1 tsp. sugar in 2 tbsp. butter. Extinguish with strained marinade. Season with boiled clear soup. Add the pieces of meat, bring to the boil once more and stir with binder or whipped cream until creamy.
Serve with spareribs, mashed potatoes, dumplings or bread dumplings.
Our tip: It is best to use fresh herbs for a particularly good flavor!
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