Pour the wine over the meat, add the vegetables and spices and leave for one night.
Then remove the meat and rub it dry.
Put the bacon in a dish, add the meat and fry it heartily on all sides. Take the root vegetables out of the marinade with a skimmer and add to the meat in the Reindl form and brown.
Extinguish with half of the marinade and put into the oven heated to 180 degrees. After about 30 minutes, pour the remaining marinade and steam the roast without the lid for about 1 hour.
Next, add the paradeis pulp and continue steaming the roast. Add a little more water if necessary. After another hour, remove the roast from the heat and keep warm.
Drain the sauce, pressing the vegetables through the sieve to make the sauce creamy. If necessary, season again with salt and freshly ground pepper. Cut the roast venison and bring to the table with the sauce.
Savoy cabbage puree
Cook the savoy cabbage leaves in salted water until they are soft. Then grind them in a hand mixer.
Heat the butter fat and fry the onion in it until it becomes transparent. Add the savoy cabbage puree and steam briefly. Season to taste with freshly grated nutmeg, salt and freshly ground pepper.
Our tip: Use a bacon with a strong flavor – so you give this dish a special touch!
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