A deer leaf (blaeze) is boned and washed clean in cold water. Now pour hot water on it and let it boil, then take it out, wash off the foam and pour away the water. Add a little bit of salt, 1 cup of wine vinegar, 1 piece of celery, parsley, beetroot, 1 onion, a little bit of whole spice, 1 bay leaf spice and 1 stalk of thyme and stew the meat until it is half tender. Now take out the meat, cut it into nice pieces, strain the clear soup, mix it with 1 glass of red wine, add the meat pieces again, bring it to boil again, fill it hot into the heated glasses and sterilize it.
When used, the meat is warmed in the jar, the sauce is poured off, boiled with a fresh golden brown butter roux, the meat is tossed in it and served.
all : home preserves, from Mrs. Emilie Lösel,
Our tip: Use high quality red wine for a particularly fine taste!
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