Roast Venison with Chestnuts and Vogerlsalad

A great cake recipe for any occasion:

(circa 65 min):

Lightly pound cardamom, peppercorns, juniper, cinnamon bark and a little brown sugar in a mortar and sprinkle on plastic wrap. Roll the meat in it and marinate in the refrigerator for a day.

Remove the skin from the onion and finely dice it. Clean the figs and cut them into wedges. Rinse the Vogerlalat two or three times well cooled, drain. Mix well orange juice with onions, walnut oil, honey and red wine vinegar. Clean apple, core, quarter and then cut into compartments. Sprinkle with juice of one lemon.

Fry meat in hot olive oil with roasted vegetables all around, remove meat. Add paradeis pulp to roasted vegetables, lightly flour and pour currant juice. Fill up with clear soup. Now add cloves, cranberries, bay leaf, crumbled gravy gingerbread, put meat in again and stew in stove at about 180 °C for 60 minutes.

Lightly caramelize brown sugar, now add chestnuts and hazelnuts, lightly glaze. Dress the Vogerl salad with marinade and arrange it in bowls, spreading the fig wedges evenly over it. Remove the meat from the net, cut into slices, drain the sauce. Arrange meat on plates, cover with sauce, shape chestnuts with nuts on top, place apple fans next to it.

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