1 kilo of boned chamois meat is cut into bite-sized cubes and placed in a stone pot. To it you put an onion peppered with many cloves, a bay leaf spice and two small fir branches, because this increases the ¯forest taste®, then you pour a l of good red wine over it, in Switzerland best DÂle, in Tyrol Kalterer Magdalenerwein or Lake.
After a week, dry the meat, fry it with 200 grams of streaky smoked bacon, deglaze it with the marinade and stew it in a well-sealed pot until it is soft. This will take several hours and you will always have to add more marinade or fresh red wine.
When the ragout is soft, make a roux of browned flour in an extra pot, add it to the meat in the sauce, pour in fresh wine again, remove the pot from the fire and stir in a few spoonfuls of whipped cream. After seasoning with salt, pepper and ground cloves, you can add a few mushrooms or chanterelles.
Serve the gamspfeffer as hot as possible with spareribs or wide butter noodles as well as with bread croutons spread with acidulous currant jelly.
Our tip: Use bacon with a fine, smoky note!