Braised Shoulder of Venison with Grappa Pear

Cut the vegetables into 1 cm cubes. Remove the bones from the meat, tie the venison with spagat in give, brown in the casserole with olive oil over medium heat all around, remove. Sweat the vegetables, add tomato paste and sweat briefly. Pour in 100 ml red wine, simmer until creamy. Pour in clear soup, add roast. Cook with lid on for about 2.5 hours more than simmering on low heat, turn a few times to the other side. About 20 minutes before the end of cooking add juniper, pepper, bay leaf, new spices.

Remove the roast. Strain sauce, vegetables through a sieve, remove spices. Add citrus peel, butter, thyme, garlic, dried mushrooms in sauce for a few minutes, remove, season sauce with salt.

Pour in slices of shaeuferl. Sauté pear in slices in a little butter, add orange juice, grappa, spices, add butter.

Season the venison sauce with the juice.

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