Cut the deer meat into not too big pieces, season with salt and add the flour. Heat butter and fat or possibly bacon fat in a saucepan, fry the chopped onion and the chopped root vegetables until light yellow and then add the prepared meat. Stir and continue roasting until the pieces are no longer red. Add the grated brown bread, crushed juniper berries, sugar, cinnamon and a little bit of lemon and orange peel, pour the red wine and steam everything together in a well-sealed saucepan until soft. When the meat is tender, the sauce should be dark and creamy. Finally, season with salt, pepper and a little bit of lemon juice.
As a side dish you can serve steamed chanterelles, grilled tomatoes and small spicy pickles as well as sparrows or butter noodles.
Grilled tomatoes are whole tomatoes dipped in oil and browned on the grill or fried in a frying pan in a mixture of oil and butter on all sides – do not pierce when turning!
Our tip: Use a bacon with a strong flavor – so you give this dish a special touch!
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