rosemary

Ingredients for 10-12 people:

  • 2 kg game meat (deer, wild boar and deer mixed in goulash-sized pieces)
  • Seasoning mix of 2 tsp salt, 1 tsp pepper, 1 tsp thyme, 1 tsp rosemary, ½ nutmeg grated, 1 pinch of clove powder, 3 bay leaves
  • 6 thick onions, diced
  • 250 g of dried meat, diced
  • 3 large leeks, cut into rings
  • 1 kg fresh chanterelles
  • 4 cups of sweet cream
  • 1 tbsp brown sauce paste
  • 1 bottle Pinot Noir red wine dry

Layer all prepared ingredients alternately in a roasting pan. Mix the cream, the wine and the brown sauce paste and pour over it. Put the pot in the fridge for about 12 hours, so that everything runs well. Preheat the oven to 250 degrees (gas level 5, circulating air 225 degrees), put the pot in and cook at 190 degrees (gas level 3, circulating air 170 degrees) for about 2 hours. Season again after cooking.

To taste wonderfully Silvaner noodles or homemade potato dumplings.

Recipe by Ulrike Wechsler-Engel, Weingut Wechsler-Engel, Flörsheim-Dalsheim (from the book "Still more desire for Rheinhessen", Leinpfad Verlag)

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