Deer Bush

For the roe deer scallop, first boil the scallop and heart with root vegetables. Clean and cut the liver and kidneys, then roast and lightly pepper.

After cooking, clean and cut the beuschel. Mix with roasted liver and chopped root vegetable cooked in advance.

Season with marjoram (handful), lemon peel, pickling herb (handful), peppercorns (handful), bay leaf (3 pieces), soup about 3/4 liter and water to pour. Cook slowly for 25-30 minutes, then stir in roux (with roasted onions) and add soup cubes.

Season the venison with 2 tablespoons of vinegar and 2-3 tablespoons of cream.

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